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venison barbacoa recipe

Venison Barbacoa

Author: Larry White
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.
5 from 4 votes
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Course Main Course
Cuisine Mexican
Prep Time30 minutes
Cook Time4 hours
Slow Cooker Method8 hours
Servings: 6 people

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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!