Venison Barbacoa
This is maybe the best recipe ever for the front shoulders of deer which can be sinewy and tough to deal with Cooking with this method really lets nature take its course and all that connective tissue will dissolve and the meat will be super tender But it will still be really lean so I add about 1/4 cup of lard bear fat or duck fat to the shredded venison before I serve You would use olive or vegetable oil Of course if you use fatty meats like beef or lamb or pork you wont need to do this
This is maybe the best recipe ever for the front shoulders of deer which can be sinewy and tough to deal with Cooking with this method really lets nature take its course and all that connective tissue will dissolve and the meat will be super tender But it will still be really lean so I add about 1/4 cup of lard bear fat or duck fat to the shredded venison before I serve You would use olive or vegetable oil Of course if you use fatty meats like beef or lamb or pork you wont need to do this
- 2 leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground cloves
- 1 tablespoon kosher salt
- 1 red onion (chopped)
- 2 pounds venison (from the shoulder or legs)
- 2 to 4 chipotles in adobo canned
- 5 garlic cloves (chopped)
- 1 teaspoon smoked paprika ((optional))
- â½ cup lime juice
- â½ cup cider vinegar
- 1 quart beef or venison stock
- 1/4 cup lard or vegetable oil
- smoked salt ((optional))
- cilantro (shredded cheese, sour cream, avocados and hot sauce for garnis
- Carbohydrate 2.80079083333333 g
- Cholesterol 35.3222088735196 mg
- Fat 12.6990865212137 g
- Fiber 0.460766674359639 g
- Protein 32.94091985 g
- Saturated Fat 4.32242464649442 g
- Serving Size 1 1 people (183g)
- Sodium 606.796384560021 mg
- Sugar 2.34002415897369 g
- Trans Fat 2.44153800299128 g
- Calories 258 calories
Step-by-step
- Put everything in a slow cooker or Dutch oven and cook, covered, until the meat falls off the bone, which will be between 2 hours (for many domestic meats and young deer) and 6 hours if you have a very old animal.
- If you use a slow cooker, set it to “high.”
- If you use a regular pot, put it into the oven set to 300°F.
- Pull all the meat from the bones and shred with forks or your fingers.
- Stir in the lard and as much smoked salt as you want.
- You want the lard or oil to coat the shreds of meat.
- Pour over some of the juices from the pot and put the meat in a pan for the table.
- Serve with tacos, in a burrito or on a bun.
My Delicious Venison Barbacoa Adventure
As a busy working mom, finding time to cook delicious and hearty meals can be a real challenge. But when I discovered this venison barbacoa recipe, it changed my game completely. Forget spending hours slaving over a hot stove; this recipe is all about letting the slow cooker (or oven!) do the work. The result? Incredibly tender, flavorful venison that melts in your mouth, perfect for a weeknight dinner or a special occasion.
The beauty of this recipe lies in its simplicity. It all starts with a humble cut of venison – the shoulder, often overlooked, but in this case, a hidden gem. The slow cooking process magically transforms this tougher cut into a succulent masterpiece. The connective tissues break down, resulting in unbelievably tender meat. It's a testament to the power of low and slow cooking, allowing nature to work its magic. I usually buy my venison from a local butcher who sources it sustainably – it's so important to me to support ethical practices.
I’ve tried various methods for cooking venison over the years, but this one remains a constant favorite. The blend of spices – cumin, cloves, smoked paprika – creates a warm, earthy flavor profile that perfectly complements the rich taste of the venison. The chipotle peppers in adobo add a subtle smoky heat that elevates the dish without overpowering it, making it enjoyable for the whole family. We are a family of spice lovers, so we tend to add a generous amount, but you can adjust it to your preference. The lime juice and cider vinegar add a pleasant tanginess that cuts through the richness of the meat, balancing the flavors beautifully.
What truly sets this recipe apart is the addition of lard, bear fat, or duck fat (I usually opt for lard, as it is easily accessible). While the venison is incredibly lean, this extra touch adds a richness and moisture that prevents the meat from being dry. Of course, you can use olive oil or vegetable oil in its place if that better suits your dietary needs. For me, it’s about enhancing the flavors and creating a succulent dish that is both satisfying and comforting.
The versatility of this venison barbacoa is also a huge plus. It’s a fantastic base for tacos, burritos, or simply served on a bun with all your favorite toppings. I love to serve mine with shredded cheese, sour cream, fresh cilantro, creamy avocado slices, and a dash of hot sauce. The possibilities are endless!
Beyond the simple process and delicious result, this recipe holds sentimental value for me. It’s a tradition passed down from my grandmother, who was a master of slow cooking. Her kitchen was always filled with the aroma of simmering meats and warm spices, creating a comforting atmosphere that I cherish and try to recreate in my own kitchen. This recipe is more than just food; it’s a link to family history and cherished memories.
This recipe isn't just for special occasions; it’s a regular staple in our home. The leftovers (if there are any!) are perfect for quick lunches or dinners during the busy week. I often repurpose them in quesadillas, salads, or even stir-fries. The versatility is just another thing to love about this recipe. So, if you're looking for a flavourful and easy venison recipe that’s perfect for a crowd, or just for a cozy night in, look no further. Give my Venison Barbacoa a try; I promise you won't be disappointed.
This recipe is a real winner in our house. It’s become a go-to, particularly when I have friends over. The beautiful aromas filling the kitchen are enough to get everyone excited for dinner, and the tender, flavorful meat is always a crowd-pleaser. It’s a recipe that’s simple enough for a weeknight dinner, yet impressive enough for a special occasion.
I encourage you to experiment with the recipe and make it your own. Try different types of peppers, add your favorite spices, or play around with the toppings. The beauty of cooking is its ability to be creative and personalized. This recipe is a wonderful starting point, and I'm excited to see your own delicious interpretations. Let me know how yours turns out; I would love to hear about your culinary experiences with this recipe!
