Venison Barbacoa
Ingredients
- 2 to 3 pounds venison
from the shoulder or legs
- 2 to 4 chipotles in adobo
canned
- 1 red onion
chopped
- 5 garlic cloves
chopped
- 2 bay leaves
- 1 teaspoon smoked paprika)
(optional
- 1 teaspoon ground cumin
- 1 teaspoon ground cloves
- 1 tablespoon kosher salt
- ½ cup lime juice
- ½ 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 garnish
Directions
- 1
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.
- 2
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.
Venison Barbacoa
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About this Recipe
Tired of tough, sinewy cuts of venison from the shoulder or legs? This Venison Barbacoa recipe transforms those challenging pieces into incredibly tender, flavorful meat that will become a go-to favorite.
Why This Venison Barbacoa Works
The magic of barbacoa lies in its low and slow cooking process, which is perfectly suited for venison shoulders and legs. This method allows nature to take its course, dissolving tough connective tissues and rendering the meat unbelievably tender. Since venison is naturally lean, adding a touch of fat like lard, bear fat, or duck fat to the shredded meat is key to a rich, succulent finish, ensuring every bite is moist and flavorful.
What to Expect
Prepare for an explosion of deep, complex flavors in this Venison Barbacoa. The venison emerges meltingly tender, almost falling apart, infused with the smoky heat of chipotles in adobo, the aromatic warmth of cumin and cloves, and the bright tang of lime juice and cider vinegar. You'll notice hints of red onion and garlic, balanced by bay leaves and an optional touch of smoked paprika, creating a harmonious and robust profile. The added fat ensures the shredded meat remains incredibly juicy, making each mouthful deeply satisfying. Serve it hot, ready to be adorned with fresh cilantro, shredded cheese, cool sour cream, creamy avocados, and a dash of hot sauce for a truly authentic experience.
Customization & Variations
While venison shines here, you can easily adapt this barbacoa to other meats. If you prefer, substitute the venison with beef, lamb, or pork; with fattier cuts, you likely won't need to add extra lard or oil at the end. For the added fat, feel free to use olive or vegetable oil as an alternative to lard, bear fat, or duck fat, depending on what you have on hand and your dietary preferences.
Serving & Context
This Venison Barbacoa is ideal for a comforting family dinner or a casual gathering. Serve it as a filling for tacos, burritos, or alongside rice and beans, topped generously with your favorite garnishes.