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Venison Barbacoa (Mexican Shredded Venison)
By Rachel Kochlin · modernfarmhouseeats.com
8 servings
3 hrs 30 min + 15 min (oven method)
Slow-braised venison shredded into tender, deeply flavored meat infused with citrus, chipotles, and warm spices.
| prepPreheat oven to 325°F / 163°C | ||||||
| 900 g venison roast, cut into 2–3 inch chunks | Season venison with salt & pepper | Sear in oil until deeply browned, work in batches | Return venison, add broth, beer, vinegar, citrus, chipotles & spices | Cover, braise 325°F / 163°C, 3–3½ hrs until fork tender | Shred venison, return to pot to absorb liquid | Simmer uncovered 10–20 min to reduce if needed |
| 1 teaspoon salt | ||||||
| ½ teaspoon black pepper | ||||||
| 1 tablespoon olive oil (for searing) | ||||||
| 1 yellow onion, diced | Cook onion 3–4 min, add garlic 1 min | |||||
| 4 garlic cloves, minced | ||||||
| 360 ml beef or venison broth | ||||||
| 355 ml beer (or more broth) | ||||||
| 60 ml apple cider vinegar | ||||||
| 2 oranges, juiced (about 120 ml) | ||||||
| 1 lime, juiced | ||||||
| 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 | ||||||
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