Venison Barbacoa (Mexican Shredded Venison) Recipe
This Venison Barbacoa recipe is a rich and flavorful Mexican shredded venison dish, slow-cooked until tender with a blend of spices, chipotles, citrus juices, and beer or broth. Ideal for tacos, it offers a unique twist on traditional barbacoa by using lean venison roast, perfect for a cozy meal served with diced onions, cilantro, lime wedges, and warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 pounds venison roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 ½ cups beef or venison broth
- 12 oz beer (or additional broth as preferred)
- ¼ cup apple cider vinegar
- Juice of 2 oranges (about ½ cup)
- Juice of 1 lime
- 2 chipotles in adobo, finely chopped
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground cloves
- 2 bay leaves
For Serving
- Diced onion
- Chopped cilantro
- Lime wedges
- Tortillas
Instructions
- Preheat Oven: Begin by preheating your oven to 325 degrees Fahrenheit to prepare for slow cooking the barbacoa.
- Prepare and Sear Venison: Cut the venison roast into 2 to 3-inch chunks and season with salt and black pepper. Heat a dutch oven over medium-high heat and add a tablespoon of olive oil. Sear the venison pieces until deeply browned on all sides, then transfer to a plate. Add more oil if needed and sear in batches to avoid overcrowding.
- Sauté Aromatics: In the same pot, add the remaining olive oil and diced onion. Cook for 3 to 4 minutes until the onion is softened, then add minced garlic and cook for another minute until fragrant.
- Add Remaining Ingredients: Return the seared venison to the pot. Add beef or venison broth, beer (or extra broth), apple cider vinegar, orange juice, lime juice, chopped chipotles in adobo, chili powder, cumin, oregano, ground cloves, and bay leaves. Stir to combine.
- Oven Braising: Cover the pot and transfer it to the preheated oven. Cook for 3 to 3 ½ hours, or until the venison is fork-tender. Check periodically to ensure there is enough liquid in the pot, adding more broth if necessary to prevent drying out.
- Shred Venison: Remove the venison chunks to a plate and shred them using two forks. Return the shredded meat to the pot to soak up the flavorful juices.
- Serve: Serve the venison barbacoa warm in tortillas topped with diced onions, chopped cilantro, and lime wedges for a delicious and authentic experience.
- Alternative Stove-Top Method: Instead of using the oven, follow all the preparation and searing steps above, then cover and simmer the pot on the stove over low heat for 3 to 3 ½ hours until the venison is fork tender, stirring occasionally and adding broth as needed.
Notes
- For a spicier barbacoa, add additional chipotles or some adobo sauce to taste.
- Using beer adds depth of flavor, but it can be substituted entirely with broth for a non-alcoholic version.
- Ensure to brown the venison well to develop rich flavor and color in the dish.
- Leftover barbacoa keeps well and tastes great reheated or used in other dishes like burritos or nachos.
- If you don’t have a dutch oven, use any heavy-bottomed pot with a tight-fitting lid for braising.
Keywords: Venison Barbacoa, Mexican shredded venison, venison tacos, slow cooked venison, chipotle barbacoa, Mexican barbacoa recipe
