Venison Barbacoa
Tender, chile-braised venison barbacoa made with deer shoulder or neck. Perfect for tacos, rice bowls, or meal prep with slow cooker and oven options.
Ingredients
For the Venison
- 3 pounds boneless venison (shoulder, neck, or shank meat)
- Kosher salt, as needed
- ground black pepper, as needed
- 3 tablespoons cooking oil, for searing
For the Cooking Liquid
- 3 cups water
- 3 tablespoons mild chile powder (Ancho is best)
- 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 (preferably Mexican oregano)
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 tablespoon dark brown sugar
- 1 tablespoon cider vinegar
- 3 garlic cloves, chopped
- 1/2 cup dark Mexican beer (I like Negra Modelo)
Instructions
Preheat
- Preheat the slow cooker to high.
Make the Cooking Liquid
- Add all ingredients for the cooking liquid except the beer to a blender. Blend until smooth and set aside.
Sear the Meat
- Heat a Dutch oven or heavy-bottomed pot over medium-high heat and add the cooking oil.
- Add the venison, then season with salt and pepper. Sear on all sides until golden brown.
Deglaze with the Beer
- Turn off the heat. Pour the beer into the pot to deglaze. Scrape up the brown bits from the bottom of the pot.
Cook and Serve
- Transfer the meat and all of the liquid to the slow cooker. Pour the chile mixture over the meat.
- Cover with the lid and cook on the high setting for 6 to 8 hours or until fork-tender.
- Carefully remove the venison from the pot and place it into a large bowl. Reserve the cooking liquid in a separate bowl. Shred the meat. Moisten it with enough of the cooking liquid to your liking. Season with salt and pepper.
- Transfer the meat back to the slow cooker and place it on the warm setting.
- Serve with your favorite toppings.
NOTES
Cook in the Oven: You can cook this dish in the oven if you don't have a slow cooker. Use a large oven-proof pot, such as a Dutch oven, from start to finish. Cook in a 300-degree to 325-degree F oven until fork-tender. This will take around 4 hours.
Deeper Flavor Sauce? Strain the cooking liquid after the meat is done. Then simmer it on the stovetop until the flavor and consistency are where you want them. Then stir some of it back into the shredded venison before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!