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 grass-fed butter
- 3 Clove fresh garlic
- 4 Pound large cuts of wild venison neck, shoulder or arm meat
- 2 Tablespoon Traeger Prime Rib Rub
- 2 Tablespoon Traeger Coffee Rub
- 3/4 Cup bone broth
- 1 red onion
- 4 jalapeños
- 20 corn tortillas
- Traeger Sriracha Sugar Lips BBQ Glaze
- 2 Bunch cilantro, roughly chopped
- 3 avocados, sliced
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