Georgia Pellegrini's Braised Venison Tacos - Andrew Zimmern

Ingredients

• 2 pounds venison shoulder, or other muscular cut
• 1 medium white onion, cut into chunks
• 2 bay leaves
• 1/4 cup Kosher salt
• 1 tablespoon cinnamon
• 1 tablespoon light brown sugar
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 cup diced tomato
• 1 large cucumber, seeds removed and diced
• 6-8 radishes, diced
• 2 cups pickled julienned carrots, (or another pickled vegetable available in your grocery store)
• 1 bunch cilantro, roughly chopped
• Juice of 2 limes
• Salt and pepper, to taste
• Creme fraiche, to garnish
• Lime wedges, to garnish
• Corn tortillas