I am a huge fan of barbacoa tacos. Switching from the spicy, earthy flavor of traditionally seasoned taco meat to the sweet and tangy profile of barbacoa always makes for a wildly different taco eating endeavor.
I am also a huge fan of pairing apricot with venison. Something about the fruit's tart, sweet, and floral notes perfectly complements the meat. Venison’s natural qualities as a lean, pure meat create a culinary scenario where the meat absorbs bold, distinct flavors, like apricot or other fruits, without losing its own rich, signature identity in the dish.
So, since I like the pairing of apricot with venison and also enjoy a sweet, tangy taco recipe, I decided to marry the two ideas and make an Apricot Venison Taco with Pineapple Salsa dish. And instead of engaging in a lot of mindless talk with things like a history lesson about apricots or something like that, let’s just jump right into this recipe!
Pressure cooking the venison
Since this recipe calls for shredded meat, it is preferable to use a tougher cut of meat and break it down through slow cooking, or in this case pressure cooking, into a more tender, shredable form. I used a chuck roast, which comes from the heavily worked neck or shoulder region of the animal, and it is perfect shredded taco recipes.
Pressure cooking a large cut of meat is also an opportune time to engage in a little weekly meal prep. You can easily double the amount of meat and save plenty of venison for a second taco night with different toppings, a soup, or even some type of pulled venison sandwich.
While there are many great pressure cookers on the market, I use a very basic model. I like it because there aren’t a ton of ways to screw things up. The settings are incredibly straightforward: sauté, high or low pressure cook, and warm. That’s it! If you want to check out the exact model I use, you can find it at this link: Pressure Cooker.
Cooking Instructions
Prep the meat: Roughly cut the roast into two-inch chunks. Consistency ensures the pieces cook evenly, but perfection is not required. Season the chunks with salt and pepper, then add them to the pressure cooker.
Build the pressure: Pour a quart of vegetable stock over the meat. Close the lid and verify that the pressure release valve is securely set to the "sealing" position.
Cook: Set the cooker to high pressure for 45 minutes.
Release pressure: Once the timer goes off, allow the machine to naturally release its pressure for 15 minutes before manually opening the venting valve.
Shred: After the cooker has fully depressurized, carefully open the lid and transfer the meat to a cutting board. Use two forks to shred the incredibly tender chunks into bite-sized pieces, then set them aside
Whipping Up the Apricot Venison Taco Meat
This taco meat concoction is best managed in a cast iron skillet. The heat is evenly distributed and the side walls are deep enough so mixing isn’t messy. Heat a tablespoon of cooking oil over medium high heat. I used an avocado oil because it can handle being heated to a higher temperature, but any high temperature oil will work. Great options include canola, vegetable, peanut, or coconut oil.
Add the diced red onion and minced shallot to the pan and saute for three minutes. The onions should start to soften. The shredded venison can make its entrance to the skillet at this point. Let the meat warm up a little and then pour the apricot juice into the pan.
I harvest my own apricots for the juice in this recipe. Each summer, I pick bucketfuls of the vibrant round balls and process them through a juicer. I do a very quick and simple fruit processing with the following juicer: Breville Juicer
Quick Steps for Apricot Juicing
Wash the fruit and remove all the pits.
Run fruit through home juice processors. The fruit will be separated into juice and pulp. I reserve the pulp and use it to make breads or ice creams.
Transfer the juice to quart mason jars and freeze for later use.
If you don’t have access to apricots for juicing, there are plenty of viable options at the supermarket. The juice will most likely be labeled as a nectar and be thinned with water, so it may require a little more time to use in the recipe, but it is still a great option. I would check for added sugar and try to find a product that doesn’t have any.
Thoroughly stir the mixture once the juice has been added, scraping the bottom of the pan to remove any browned bits that have developed so far, and also coat the meat completely. Let the mixture simmer for five minutes.
Prepping the Pineapple Salsa
While your apricot juice is reducing, it’s time to knock out the pineapple salsa. This topping comes together fast, and it pairs beautifully with the rich apricot venison. The candy-sweet pineapple tidbits and crisp, cool cucumber bring a fresh crunch that cuts right through the tanginess of the apricots in a very tastebud pleasing way.
To get started on the salsa, dice your cucumber into tiny pieces—just a bit smaller than standard bite-size. Next, grab that remaining half of the large red onion you saved from the venison prep, and give it a fine dice, too. You want gentle hints of raw red onion here, not a sharp, biting chunk that overwhelms the whole palate.
Toss the drained pineapple tidbits, cucumber, and red onion into a small bowl. Season everything with a teaspoon of earthy ground cumin and a pinch of salt. Mince up your fresh cilantro, stir it in, and finish it all off with a generous squeeze of fresh lime juice. Give everything a good mix, then set it aside. Letting those flavors marinate for a few minutes while you finish up the taco meat is where the magic really happens.
Finishing and Assembling the Tacos
To finish up the taco meat, season the mixture with a bit of spicy chili powder, ground cumin, and earthy coriander. Let everything spend some quality time in the pan to develop and deepen in flavor. As it simmers, it creates a warm, comforting, and incredibly rich taco meat that is ready to hit those tortillas!
Simmer the apricot venison meat for about five more minutes. While you wait, start heating the tortillas. Personally, I love to use corn tortillas for my tacos, but you can absolutely use flour—I promise not to judge too much!
Heat a light dusting of oil in a small skillet over medium heat. Warm each tortilla for a minute or two per side until they are soft and pliable.
To assemble, add a very generous scoop of the apricot venison to a warm tortilla. Top it with a big spoonful of the pineapple salsa, making sure you get a bit of every component—the sweet pineapple, crisp cucumber, and sharp red onion—in every bite. Sprinkle some fresh, crumbled cotija cheese and an extra pinch of minced cilantro. Now all that's left to do is dig in and enjoy!
Happy Hunting!
Sweet and Savory: Apricot Venison Tacos with Pineapple Salsa
Learn how to easily slow cook venison with sweet apricot for the most tender shredded tacos. Finished with a vibrant pineapple salsa that anyone can make!
Ingredients
- One pound venison chuck roast
- Quart vegetable stock
- One tablespoon cooking oil
- One half large red onion, finely chopped
- Large shallot, minced
- Two cups apricot juice
- Two tablespoons chili powder
- One tablespoon cumin
- One teaspoon coriander
- Salt to taste
- Package corn tortillas
- Cotija cheese
- One cucumber, diced
- One half large red onion, finely chopped
- One bunch fresh cilantro, chopped
- One lime, juiced
- One can (15 oz) pineapple tidbits, drained
- One tsp cumin
- Salt, to taste
Instructions
- Step 1: Pressure Cook the Venison
- Roughly cut the venison chuck roast into two inch chunks and season with salt and pepper. Add the seasoned meat and the quart of vegetable stock to your pressure cooker.
- Secure the lid and close the pressure release valve.
- Set the cooker to high pressure for 45 minutes.
- When the timer finishes, let the cooker naturally release for 15 minutes before venting any remaining steam.
- Transfer the venison to a cutting board and shred the meat using two forks.
- Step 2: Cook the Apricot Venison Taco Meat
- Heat the tablespoon of cooking oil in a large cast-iron skillet over medium-high heat.
- Add the diced red onion and minced shallot, sautéing for three minutes until softened.
- Stir the shredded venison into the skillet.
- Pour the two cups of apricot juice over the mixture and stir to evenly coat the meat.
- Bring the juice to a simmer for five minutes until it begins to thicken.
- Season with chili powder, cumin, coriander, and salt to taste.
- Continue reducing the mixture for an additional five minutes until the sauce coats the meat richly.
- Step 3: Prepare the Pineapple Salsa
- While the meat finishes thickening, grab a small bowl.
- Mix together the diced cucumber, finely chopped red onion, and drained pineapple tidbits.
- Add the minced fresh cilantro, sprinkle in the cumin and salt, and squeeze the fresh lime juice over the top.
- Stir well to coat everything evenly.
- Step 4: Assemble Tacos and Serve
- Warm the corn tortillas in a dry skillet (or with a splash of oil) until pliable.
- Place a generous scoop of the warm apricot venison filling onto each tortilla.
- Top with a spoonful of the fresh pineapple cucumber salsa.
- Finish with crumbled Cotija cheese and extra minced cilantro.
- Serve immediately with fresh lime wedges and jalapeño slices for heat.
- Enjoy and happy hunting!
Nutrition Facts
Calories
620Fat (grams)
22 gCarbs (grams)
82 gFiber (grams)
10 gProtein (grams)
30 gNutritional values are rough estimates based on standard ingredients and will vary depending on your specific cut of wild game, brands used, and actual serving sizes.
