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braised venison recipe

Venison Pibil

Author: Larry White
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Course Main Course
Prep Time20 minutes
Cook Time5 hours 30 minutes
Servings: 4 people

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