1 to 1 1/2pound Venison roast

2 tablespoons vegtable oil

2 cups water

Mexican Seasoning

Braze roast with in hot fry pan with 2 tablespoons oil, then put roast in slow cooker. Add  water to hot fry pan then stir with spatula to get flavor bits off bottom of pan.  Add to slow cooker.  Depending on your slow cooker you may need more or less water.  (The moisture in roast when it is done should be about the same pulled barbecued pork.)   Now add Mexican seasoning to slow cooker, make sure you use the optional tomato paste with this recipe.  Cook the roast till it is fork tender.  Serve as a torta or as a taco.