Venison Barbacoa
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 people
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Calories
126 kcal
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Course
Main Course
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Cuisine
Mexican
Venison Barbacoa
Description
Venison Barbacoa involves slow cooking venison pieces from the shoulder or legs alongside chipotle peppers in adobo, garlic, onion, bay leaves, and a blend of spices including cumin, cloves, and smoked paprika. Acidic ingredients like lime juice and cider vinegar add brightness while beef or venison stock keeps the meat moist during the cooking process. Once fork-tender, the meat is shredded and mixed with lard to add moisture and depth, with optional smoked salt for extra smokiness. This results in a richly flavored, tender barbacoa that holds together well for assembling tacos or sandwiches.
The cooking method—either in a slow cooker set to high or in an oven-heated Dutch oven at 300°F—ensures the venison breaks down properly, becoming tender without drying out. The inclusion of smoky chipotle and the warming spices create layers of flavor while the lard helps the shredded meat stay juicy.
The finished barbacoa can be served in tortillas or buns and customized with traditional garnishes such as shredded cheese, sour cream, cilantro, avocado, and hot sauce, offering a satisfying meal with varied textures and flavors.
The recipe notes encourage having plenty of accompaniments and emphasize the interactive nature of building tacos. This approach highlights barbacoa as a flavorful base that works best when paired with fresh garnishes.
Ingredients
- 2 venison from the shoulder or legs, to 3 pounds
- 2 chipotle in adobo to 4, canned
- 1 red onion chopped
- 5 garlic chopped, cloves
- 2 bay leaf
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon cumin ground
- 1 teaspoon cloves ground
- 1 tablespoon kosher salt
- ½ cup lime juice
- ½ cup cider vinegar
- 1 quart beef stock or venison stock
- 1/4 cup lard or vegetable oil
- smoked salt (optional)
- cilantro shredded cheese, sour cream, avocados and hot sauce for garnish
Instructions
- 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.
Notes
- Provide ample toppings and sides to make assembling tacos an enjoyable experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 1mg | 0% |
| Sodium | 1543mg | 64% |
| Potassium | 380mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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