2cupspickled julienned carrots(or another pickled vegetable available in your grocery store)
1bunch cilantroroughly chopped
Juice of 2 limes
Salt and pepperto taste
To serve:
Creme fraicheto garnish
Lime wedgesto garnish
Corn tortillas
Instructions
In a large pot, add the venison, onion, bay leaves and salt and cover with water. Bring to a boil and lower to a simmer. Cook partly covered for 2 to 3 hours, or until the meat is tender and shreds easily. Remove from the heat and let cool to room temperature.
Remove the meat from the liquid with a slotted spoon and transfer to a bowl. Pull the meat apart with your hands, until it is shredded.
Add the remaining ingredients and stir well. Let marinate in the refrigerator for at least an hour before serving. Taste and adjust the seasoning with salt and pepper as needed when ready to serve.