OK folks, here it is: The best recipe for a deer’s front shoulder I’ve yet to find: Venison barbacoa.
This is a classic Mexican barbacoa, a mildly spicy, long-braised variant on barbecue works perfectly with the tough, sinewy front legs on a deer, or really any animal. Historically I’ve mostly used front legs for stew and for grinding, but this is even better. The meat cooks very slowly, and all that connective tissue dissolves into the broth and makes everything richer and just a little slick. Keeps your lips shiny.
Barbacoa, if you’ve never had it, is more warming than picante. Yes, there are chipotles in adobo in it, which can be bought in every Latin market I’ve ever been in, but not so many that your head blows off. The cloves are a stronger element, as are the cumin and bay.
If you want to test this recipe before making it, go to your nearest Chipotle restaurant and try their barbacoa: my venison barbacoa is virtually identical.
Serve it in tacos, burritos or over rice. And be sure to have at least a few of the traditional accompaniments, like cilantro, crumbled queso seco cheese, chopped onions, sour cream, fresh or pickled chiles, avocados — basically anything that works well on a taco.
You can buy chipotles in adobo in many supermarkets, and definitely in Latin markets or online. Oh, and read closely: My barbacoa recipe calls for 2 to 4 chiles in adobo, not cans of chiles en adobo! Many have made that mistake to their peril…
Still not convinced? Well, barbacoa may well be in the Top 5 Easiest Recipes on this website. It’s literally a crockpot-it-and-go dish. Minimal chopping, and the only thing you need to do as a cook is to shred the meat.
Want to up your barbacoa game even more? Smoke your venison neck, shanks or shoulder first. Real simple, just salt it well let it sit overnight, then smoke it for a few hours at about 200°F. Then proceed with the recipe. You’re welcome. No, seriously, doing this makes your barbacoa smack-yo-momma-in-the-face good!
Stupid crazy easy. Try it and you will not be sad. If you want a hot-weather variant of this recipe, try my Venison Yucatan.
One more thing: This stuff reheats beautifully, so make a big batch.
Venison Barbacoa
Ingredients
- 2 to 3 pounds venison, from the shoulder or legs
- 2 to 4 chipotles in adobo, canned
- 1 red onion, chopped
- 5 garlic cloves, chopped
- 2 bay leaves
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground cloves
- 1 tablespoon kosher salt
- ½ cup lime juice
- ½ cup cider vinegar
- 1 quart beef or venison stock
- 1/4 cup lard or vegetable oil
- Smoked salt (optional)
- Cilantro, shredded cheese, sour cream, avocados and hot sauce for garnish
Instructions
- 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.
- 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.
Has anyone tried this in an Instantpot? It seems like it would work pretty well.
Dennis: It would, but I am not sure of the settings.
Wow! Have made several times, and this is so flavorful! Have done venison and even a store bought pork roast with excellent results! Thanks again!!
Doing a homecooked “catering” job for my daughter’s wedding in NJ in October. They want to do a taco bar. I will be making several crock-pots full of this lusciousness for that party.
A MUST-cook recipe and a very crowd-pleasing way to cook venison neck. Deep flavors, lots of leftovers – it’s a yearly tradition in this house.
It’s also a great way to learn how to use dehydrated peppers. I was inspired and now use guajillos regularly.
I’ve currently got 6lbs of elk neck roast rocking for a double batch of this recipe. Hands down my favorite barbacoa recipe and my favorite use for venison neck roast ever. When I first started hunting, my mentors would tell me to add the neck meat to the grind pile. I turned them on to this recipe and now they save the neck roasts instead of grinding. Smoked salt or smoking the meat prior to starting in the crockpot is a really nice addition.
I pulled up this recipe in the past, grabbed a roast and surprised my husband by having this ready after a hunting trip. He was amazed by the final product! Today we decided to do a neck roast and you aren’t kidding….5 hours and perfection! We will try smoking it on the target first next time. Do you add the spices as a rub before smoking or just smoke it then follow the recipe?
Michelle: I just salt the meat and smoke it, because it will simmer in the broth for hours later.
After buying Buck,Buck,Moose and finding this recipe, we have a favorite. Absolutely a winner every time we have cook it, Thank you Hank! The left overs are great too, the next day I just put some over some chips have “nat yourrrs”….MINE.
This is absolutely delicious!! Can it be pressure canned? I’m pretty new to canning and not quite sure what can – and cannot – be done. Thanks!
Tara: I think it should pressure can well. I’d try it before the finishing stage, so you can take it out of the jar and sear that one side crispy. If it were me, I’d can it as if it were “beef stew,” which has set USDA protocols for safety.