Braised Backstrap Tacos | Traeger Grills
Braise wild game neck, shoulder, or arm meat, then add Traeger's Sriracha Sugar Lips Sauce and serve in warm tortillas with spicy, smoked Jalapeños.
Ingredients
- 4 Tablespoon unsalted butter
- 3 Clove garlic
- 4 Pound large cuts of wild venison neck, shoulder or arm meat
- 2 Tablespoon Traeger Prime Rib Rub, plus more to taste
- 2 Tablespoon Traeger Coffee Rub
- 3/4 Cup bone broth
- 8 mini sweet peppers
- 4 jalapeños
- To Taste olive oil
- 1 red onion
- 20 corn tortillas, 6"
- To Taste Traeger Texas Spicy BBQ Sauce
- 2 Bunch cilantro, roughly chopped
- 3 avocados, sliced
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