Venison Carnitas
Try this Venison Carnitas recipe, or contribute your own.
Try this Venison Carnitas recipe, or contribute your own.
- 2 t. salt
- juice of 1 lime
- 1 t. cumin
- 1 t. oregano
- 2 t. each of onion + garlic powder
- 1/2 t. coriander
- 1 t. chili powder (i like ancho)
- 1/2 t. cayenne (1/2 t. more if you like heat)
- 1 t. brown sugar
- 2 lb. of venison (rump roast flank, or tougher cuts)
- 1 red onion sliced into 1/2 moons
- 6 cloves of garlic smashed but kept whole
- 2 c. beef stock
- 3 t. of spice mix above divided
- favorite fat for cooking (duck avocado oil, grapeseed oil, etc.)
- tortillas extra chopped onion salsa, avocado, &/or cilantro for serving
- Carbohydrate 3.7048 g
- Cholesterol 0 mg
- Fat 0.0308 g
- Fiber 0.176000002622604 g
- Protein 0.1848 g
- Saturated Fat 0.00352 g
- Serving Size 1 1 recipe (953g)
- Sodium 621.008 mg
- Sugar 3.5287999973774 g
- Trans Fat 0.01364 g
- Calories 11 calories
Step-by-step
- Mix the ingredients listed above for the spice blend. You will not need all of it for this recipe so you can store what is not used in an airtight container for future use or to add to other dishes such as Spanish Rice.
- The night before using, or at least a couple hours in advance, rub about 1 - 2 T. of the spice blend over the venison meat and allow it to marinate.
- When ready to cook, allow the meat to come to room temperature if it had been refrigerated. Preheat a large saute pan over medium high heat. Add a tablespoon of fat and once hot, brown the venison on both sides. Remove the venison and set inside of a crockpot.
- Add the red onion to the saute pan and cook until softened. Add the garlic and cook for an additional minute until fragrant.
- Deglaze the pan with lime juice and stock, scraping any bits at the bottom and then add the onions and liquids to the crock pot with the venison. Add 1 T. of the spice blend.
- Cook on low for about 6 hours, or until the meat becomes extremely tender. Check on it periodically, if it appears to be getting dry or low on liquids, add a splash of stock.
- Use tongs to remove the meat from the crockpot and place on a large sheet pan, reserving the liquids. Using two forks, shred the venison into little pieces and then broil in the oven at 500 degrees for about 2-3 minutes. The little shredded bits should get crispy very fast.
- Don't over do this or you will dry out the meat. Mix some of the reserved liquids into the shredded venison and serve as desired.
My Unexpected Culinary Adventure: Venison Carnitas
As a busy working mom, finding time to cook delicious, healthy meals is always a challenge. My days are a whirlwind of meetings, school runs, and trying to keep my house from turning into a complete disaster zone. So when I stumbled upon this venison carnitas recipe, I was initially hesitant. Venison? Carnitas? It sounded far more complex than my usual weeknight spaghetti or quick stir-fry. But something about the rich description and the promise of tender, flavorful meat caught my attention.
I must confess, I’m not a huge game meat enthusiast. My experience with venison had been limited to a few somewhat dry and underwhelming attempts at roasts in the past. However, the idea of a slow-cooked, fall-apart tender carnitas, especially with the vibrant promise of that spice blend, was just too tempting to resist. I decided to give it a try, setting aside a weekend afternoon to tackle this new culinary challenge. The process, I admit, was surprisingly straightforward. The initial preparation, with its careful marinating and searing of the meat, felt ritualistic, almost meditative. The hours spent in the crockpot were a welcome respite, a quiet counterpoint to the daily chaos.
The most rewarding part was the final stage, shredding the succulent venison and broiling it until it achieved that perfectly crispy exterior. The aroma that filled my kitchen was intoxicating – a savory blend of spices and smoky venison. The end result exceeded my wildest expectations. The venison carnitas were incredibly tender, the flavors were bold and complex, and the satisfying crunch added a delightful textural contrast. It was far beyond anything I had expected, a true triumph of both flavor and ease. Serving it with warm tortillas, fresh salsa, and creamy avocado transformed a simple weeknight meal into a feast that even my picky eaters couldn't resist.
This recipe became a new staple in our home, a testament to the fact that even busy individuals can indulge in delicious and satisfying home-cooked meals. It's more than just a recipe; it's a story of overcoming preconceived notions, embracing new culinary challenges, and discovering surprising moments of joy in the everyday. It's a reminder that even amidst the chaos of life, taking the time to savor a well-cooked meal can bring a sense of calm and contentment. The simplicity of the ingredients, the slow-cooking process, and the delightful outcome have made this dish a family favorite. I encourage you to give it a try. You may be surprised at what culinary adventures await you.
Beyond the deliciousness, this venison carnitas recipe offers a wonderful opportunity to explore new flavors and cooking techniques. The spice blend is incredibly versatile, and the slow-cooking method ensures that even tougher cuts of venison become incredibly tender and flavorful. This recipe is not only easy to follow but also adaptable to different preferences and dietary needs. You can easily adjust the spice levels to suit your taste, and even substitute other types of meat if venison isn't readily available. I've experimented with different vegetables as additions, adding a colorful and healthy boost to the already delicious dish.
This experience has reignited my passion for cooking and experimentation. It has shown me that even a simple recipe can hold unexpected rewards and that venturing outside of my comfort zone can lead to remarkable discoveries. I am now eagerly searching for new recipes, ready to embrace new challenges and to continue creating delicious meals that bring joy to my family and myself. So, whether you're a seasoned chef or a beginner cook, this recipe is a must-try. It is a journey of culinary exploration that will leave you with a dish that is both satisfying and memorable.
The simplicity of the recipe belies the richness of flavor. It's a recipe that allows for improvisation and personalization, making it perfect for those who love to experiment in the kitchen. The process itself, from the careful marinating to the satisfying shredding, is a delightful experience. And finally, sharing this meal with loved ones, watching them savor every bite, is the ultimate reward. It's a recipe that I will continue to make again and again, a constant source of delicious comfort in our often hectic lives.
