When it comes to shredded venison recipes, venison barbacoa sits high on the list. It’s rich, tender, a little spicy, but not overpowering. It also happens to be perfect for tacos, nachos, or rice bowls.
While traditional Mexican barbacoa is cooked underground, this version allows you to enjoy a similar deep, rich flavor at home using a Dutch oven or slow cooker. It is one of my favorite methods to transform tough cuts like venison neck, shoulder, or shank into fork-tender shredded meat.
Want to learn more about breaking down wild game cuts? Read my guide on how to debone a venison neck roast.
What makes this venison barbacoa great
- Perfect for tough cuts – Neck, shoulder, and shanks become ultra-tender.
- Flavor-packed – Dried chiles, warm spices, beer or broth, and just the right amount of acid.
- Meal prep friendly – Freezer-friendly and excellent for tacos, burritos, and rice bowls.
- Flexible cooking methods – Works in a slow cooker or Dutch oven.
The Best Cuts for Barbacoa
Tough, sinewy cuts are ideal here. Think slow-cooker territory. I recommend:
- Venison neck roast
- Boneless deer shoulder
- Venison shanks
- Boneless rib meat
Ingredients You’ll Need
Here is an easy quick reference ingredient list
For the barbacoa:
- Boneless venison (4 lbs)
- Guajillo and ancho chiles (for earthy, smoky depth)
- Chipotle in adobo
- Spices: cumin, clove, allspice, cinnamon, oregano
- Garlic
- Cider vinegar
- Brown sugar
- Dark Mexican beer (Negra Modelo) or chicken/Deer Stock
- Kosher salt
- Cooking oil
Optional toppings:
- Extra cooking broth
- Fresh cilantro
- Queso fresco
- Chopped onion
- Hot sauce
How to Make Barbacoa
Step 1: Make the chile base.
Blend the soaked chiles with garlic, vinegar, chipotle, and spices. Strain until smooth.
Step 2: Sear the venison.
Season the meat with kosher salt and sear it in a Dutch oven or cast iron pan until golden brown on both sides.
Step 3: Braise.
Pour the chile mixture over the meat and add the beer or broth. The liquid should come about ⅔ of the way up. Cover tightly and braise at 300°F for 3–4 hours, or cook on low in a slow cooker for 6–8 hours.
Step 4: Shred and serve.
Once the meat is fork-tender, remove it from the pot, shred, and toss with a little reserved cooking liquid.
My Favorite Sides
Here are two of my favorite barbacoa pairings
Crispy Patatas Bravas (Spanish-Style Potatoes)
These golden-brown fried potatoes are a nod to Spain’s tapas scene. They’re the perfect base for shredded venison and a drizzle of aioli.
Ingredients:
- 4 russet potatoes, cut into 1-inch cubes
- Canola oil (enough for 2 inches of frying depth)
- Kosher salt and black pepper, to taste
Instructions:
- Soak cubed potatoes in cold water for at least 1 hour, then drain and dry thoroughly.
- Heat oil in a heavy-bottom pan over medium heat until shimmering.
- Fry potatoes in batches until golden and crisp, turning as needed.
- Drain on paper towels and season immediately with salt and pepper.
Avocado Aioli (Quick Blender Version)
Creamy, garlicky, and citrus-bright. This aioli ties the whole plate together.
Ingredients:
- ¾ cup mayonnaise
- ½ ripe avocado
- ¼ cup fresh cilantro
- 2 garlic cloves, chopped
- Juice of 1 lime
- A few dashes of Mexican hot sauce
- Kosher salt and pepper, to taste
Instructions:
- Taste and adjust seasoning. Chill until ready to serve.
- Combine all ingredients in a food processor or blender.
- Blend until smooth, scraping the sides as needed.
Storage and Freezing Tips
- Store leftover venison in an airtight container with a bit of its cooking broth to keep it juicy. This dish actually tastes better the next day. The flavor matures, and the meat soaks up a bit more liquid.
- It freezes well for up to three months. Thaw overnight in the refrigerator and reheat with low heat.
FAQ’S
Here is a list of commonly asked questions with answers.
Q: What kind of meat is barbacoa traditionally made from?
A: Beef (often cheek or brisket), goat, or lamb—but venison is an excellent wild game alternative.
Q: Is venison healthier than using beef?
A: Yes. Venison is leaner, lower in fat, and often richer in minerals like iron and zinc.
Q: What makes barbacoa taste so good?
A: The slow braise breaks down tough fibers and infuses the meat with deep, complex flavors from the chile paste and spices.
More Recipes to Try
Below are some of my favorite recipes I keep on rotation at the house. If you’re looking for more options, check out my complete page of venison recipes.
- Venison Enchiladas
- Ground Venison Tacos
- Chipotle Cheddar Venison Casserole
- BBQ Pulled Venison
- Venison Pabellon Criollo
Lastly, if you make this venison barbacoa and enjoy it, please leave a review. I love reading about your wild game cooking experiences. If you have any questions about this recipe, feel free to send me a message on Instagram @Larry__White.
Venison Barbacoa
Ingredients
For the Barbacoa
- 4 pounds boneless venison, (shoulder, neck or shanks)
- 3 guajillo chiles, seeded and torn into small pieces
- 2 ancho chiles, seeded and torn into small pieces
- 2 tablespoons chipotle chili in adobo
- 1 teaspoon cumin
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon dried thyme
- 1/2 teaspoon dried oregano (Mexican if you can find)
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 tablespoon dark brown sugar
- 1 tablespoon cider vinegar
- 3 garlic cloves, peeled and chopped
- 1/2 cup dark Mexican Beer (Replace with chicken or venison stock if you don't have beer)
- 3 tablespoons cooking oil
Instructions
Pre-Heat Oven
- Pre-heat your oven to 300 degrees.
Make the Chile Base
- Place all of the ingredients for the barbacoa in a blender except venison, cooking oil and beer. Blend on high until smooth and strain through a mesh strainer and set aside.
Sear and Braise the Meat
- Heat a Dutch oven or other heavy-bottomed oven-proof pot over medium-high heat and add the cooking oil. Season the meat with salt and pepper, then sear on both sides until golden brown. Remove the pot from the heat.
- Pour the strained chili mixture over the meat and add the beer if using. The liquid level should cover around 3/4 of the meat. If not, try and use a smaller cooking vessel or add in a little stock.
- Cover the cooking vessel tightly with aluminum foil or a heavy oven-proof lid. Cook in the oven for 3-4 hours or until the meat is shredding apart with a fork. Remove the meat from the liquid and shred. Reserve the cooking and set aside.
To Serve
- Moisten the shredded meat with some of the reserved cooking liquid. Season to taste with salt and pepper.
- Top with fresh cilantro, chopped onion, queso fresco, and a little reserved cooking liquid.
NOTES
How to Make Venison Barbacoa in a Slow Cooker
If you’d rather skip the oven and let your slow cooker do the work, here’s how to adapt this venison barbacoa recipe:- Sear the meat: Heat a large skillet over medium-high heat. Season the venison (shoulder, neck, or shanks) with salt and pepper and sear in a bit of oil until browned on all sides. This step builds flavor.
- Blend the sauce: In a blender, combine the dried guajillo and ancho chiles (pre-seeded and torn), chipotle in adobo, garlic, vinegar, spices, brown sugar, and beer (or broth). Blend until smooth, then strain for a silky sauce.
- Transfer to slow cooker: Add the seared meat to your slow cooker and pour the strained sauce over it. Add the beer or broth if not already blended in. The liquid should come at least halfway up the meat.
- Cook low and slow: Cover and cook on LOW for 8–10 hours or HIGH for 6-8 hours or until the venison is tender and shreds easily.
- Shred and serve: Remove the meat, shred it with forks, and moisten it with some of the reserved cooking liquid. Season with salt and pepper. Serve as directed with your favorite toppings.
2 thoughts on “The Ultimate Venison Barbacoa”
Lovely flavour. I didn’t have all the Chilli types and so I made it work.
Glad you enjoyed it!