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Braised Wild Game Shredded Tacos Recipe

To make this recipe, braise wild game neck, shoulder, or arm meat, then add Traeger's Sriracha Sugar Lips Sauce and serve in warm flour tortillas straight from the grill.

Braised Wild Game Shredded Tacos Recipe

Serve these braised wild game tacos in warm tortillas with spicy, smoked jalapeños, sliced avocados, and lime wedges. (Photo courtesy of Traeger)

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This Braised Wild Game Shredded Tacos Recipe by John Dudley is straight up buck wild!

Serves: 8-12
Prep time: 20 minutes
Cook time: 9 hours
Recommended wood chips/pellets: Hickory



  1. When ready to cook, set the temperature on your grill to 250 degrees and preheat with the lid closed for 15 minutes.
  2. Add the grass-fed butter and garlic to a large Dutch oven and place on the stovetop. Add the game meat to the Dutch oven and sear on all sides.
  3. Remove from heat and season with Traeger Prime Rib and Traeger Coffee rubs.
  4. Add the bone broth to the pot and cover. Wrap the seam of the lids tightly with foil.
  5. Place the pot directly on the grill grate and cook for approximately 8 hours without peeking. Note: Cook times will vary depending on set and ambient temperatures.
  6. Remove the lid and twist the meat with a fork. If the meat easily shreds, then drizzle Sriracha Sugar Lips on top and cover with the lid. If the meat doesn’t fall apart yet, recover and continue to cook for another hour or until tender.
  7. Reduce the grill temperature to 180 degrees . Place jalapeños directly on the grill grate and smoke the peppers for 20 minutes.
  8. With 10 minutes remaining, wrap a stack of tortillas in foil and set them in your grill to warm.
  9. Remove Dutch oven from the grill and shred meat with two large forks. Mix in another drizzle of Sriracha Sugar Lips and cover pot.
  10. Remove tortillas and jalapeños from the grill and slice jalapeños.
  11. Build tacos with shredded backstrap, jalapeños and avocados. Garnish with cilantro. Enjoy!

For more Traeger recipes, visit:

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