Description

Enjoy the rich flavors of Venison Barbacoa, featuring fork-tender meat, zesty citrus, and smoky chipotles. This easy recipe is perfect for gatherings or a comforting family dinner, creating unforgettable moments around the table.

Ingredients

Scale

2 pounds venison roast
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 yellow onion (diced)
4 garlic cloves (minced)
1 ½ cups beef or venison broth
12 oz beer (or more broth)
¼ cup apple cider vinegar
2 oranges (juiced (about ½ cup))
1 lime (juiced)
2 chipotles in adobo (finely chopped)
½ tablespoon chili powder
½ tablespoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cloves
2 bay leaves
For serving: diced onion, chopped cilantro, lime wedges, and warm tortillas

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Instructions

Preheat your oven to 325 degrees F.
Cut venison roast into 2-3 inch chunks; season with salt and black pepper.
Sear venison in a dutch oven with olive oil until browned on all sides.
Sauté onion and garlic in the same pot until soft.
Combine seared venison with broth, beer, vinegar, juices, chipotles, and spices; stir well.
Cover and cook in the oven for 3 to 3.5 hours until fork-tender.
Shred the venison and return to the pot to soak in juices.
Serve in warm tortillas with toppings.

Notes

You can substitute venison with beef or lamb if needed.
Marinating the venison overnight can enhance flavors.
Store leftovers in an airtight container for up to 3 days or freeze for 3 months.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 45g
Cholesterol: 120mg