Venison Pibil

Venison shoulder or neck is marinated in achiote, lime juice, and apple juice, wrapped in banana leaves, and cooked until tender enough to pull apart. It is a simple venison pibil recipe with a soft, juicy finish and enough flavor to serve on its own or with tortillas and rice.

No ratings yet

Print Recipe Pin Recipe

Servings: people

Prep Time: 20

Cook Time: 5 30

Course: Main Course

Cuisine: Mexican

Ingredients

▢ ½ of a 3.5oz package of achiote paste
▢ 1/4 cup high quality apple juice
▢ 1/4 cup lime juice
▢ 3 pounds boneless venison shoulder or neck
▢ banana leaves, as needed to completely wrap the meat
▢ 1 red onion, thinly sliced
▢ 1 teaspoon kosher salt

Instructions

Make the marinade and marinate the venison

Pour the lime and apple juice into a bowl along with the achiote paste. Mix until smooth.
Place the venison shoulder into gallon freezer bag along with the marinade.
Let the meat marinade for at least two hours or overnight.

Cook the meat

Pre-heat your oven or grill to 300 degrees F.
Overlap your banana leaves in a roasting pan with enough hanging over the edges to completely cover the meat once in.
Place the deer meat, marinade and onions in the pan on top of the banana leaves.
Take a few more banana leaves and wrap them over the top of the meat to ensure that it is completely covered. This will allow the meat to steam inside the leaves.
Pour 4 cups over water into the pan.
Place the pan inside your 300 degree F oven or grill. Cook for 4-5 hours or until fork tender.

NOTES

Marinate the meat first. Let the venison sit in the achiote, lime juice, and apple juice for at least 2 hours or overnight so the flavor gets into the meat.
Wrap it fully in leaves. Overlap the banana leaves in the pan and fold more over the top so the venison is completely covered. That helps it steam and stay moist while it cooks.
Add water to the pan. Pour 4 cups of water into the roasting pan before placing it in the oven or on the grill. This dish needs that moisture to cook properly inside the banana leaves.
Cook until fork-tender. Hold the oven or grill at 300 F and cook for about 4 to 5 hours, or until the meat pulls apart easily. Go by texture, not just the clock.
Use the shoulder or neck. Both cuts work well here because they stay moist and get tender over a long cook.
Use the grill if wanted. This works in either a 300 F oven or a covered grill running at the same temperature.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Braised, Comfort food, Easy, Venison

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!