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Venison Barbacoa

Venison BarbacoaVenison BarbacoaVenison Barbacoa

This is maybe the best recipe ever for the front shoulders of deer, which can be sinewy and tough to deal with. Cooking with this method really lets nature take its course, and all that connective tissue will dissolve and the meat will be super tender. But it will still be really lean, so I add about 1/4 cup of lard, bear fat or duck fat to the shredded venison before I serve. You would use olive or vegetable oil. Of course, if you use fatty meats like beef or lamb or pork, you won't need to do this.

Prep time: PT20M

Cook time: PT180M

Total time: PT200M

Rating

4.93 stars (151 reviews)

Keywords

tacos, venison

Ingredients

Categories

Cuisine

Steps

  1. Put everything in a slow cooker or Dutch oven and cook, covered, until the meat falls off the bone, which will be between 2 hours (for many domestic meats and young deer) and 6 hours if you have a very old animal. If you use a slow cooker, set it to “high.” If you use a regular pot, put it into the oven set to 300°F.
  2. Pull all the meat from the bones and shred with forks or your fingers. Stir in the lard and as much smoked salt as you want. You want the lard or oil to coat the shreds of meat. Pour over some of the juices from the pot and put the meat in a pan for the table. Serve with tacos, in a burrito or on a bun.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 126 kcal
  3. Carbohydrates: 8 g
  4. Protein: 4 g
  5. Fat: 9 g
  6. Saturated Fat: 7 g
  7. Cholesterol: 1 mg
  8. Sodium: 1543 mg
  9. Sugar: 2 g

Reviews