Description
Venison Barbacoa is slow-braised until fork-tender, then shredded into a bold, tangy, chile-spiced sauce. It’s a cozy, make-ahead filling for tacos, burritos, rice bowls, or nachos—big flavor with very little hands-on work.
Ingredients
2 lbs venison roast or stew meat, cut into 2–3 inch chunks
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper
1 cup low-sodium beef broth
1/4 cup apple cider vinegar
1/4 cup lime juice
2 bay leaves
Instructions
1. Preheat the oven to 300°F (150°C).
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Sear the venison on all sides until deeply browned, about 6–10 minutes total (work in batches if needed).
4. Transfer venison to a plate. Add the onion to the pot and cook until softened, about 3–4 minutes.
5. Stir in garlic, cumin, oregano, smoked paprika, chili powder, salt, and pepper; cook 60–90 seconds until fragrant.
6. Pour in broth, apple cider vinegar, and lime juice. Scrape the bottom of the pot to loosen browned bits.
7. Return venison to the pot and add bay leaves. Bring to a gentle simmer.
8. Cover tightly and braise in the oven for 3 to 4 hours, until the meat shreds easily with a fork.
9. Remove venison, shred with two forks, then return it to the pot and stir into the juices. Taste and adjust salt or lime as needed.
10. Rest 10 minutes before serving so the flavors settle, then serve in tacos, bowls, or burritos.
Notes
For more heat: add 1 diced jalapeño (or 1–2 chipotle peppers in adobo) with the onions.
If the sauce tastes “heavy,” finish with an extra squeeze of lime right before serving.
Leftovers get even better the next day—store in the cooking juices to keep the venison moist.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Lunch
- Method: Dutch Oven (Oven-Braised)
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: about 1 cup
- Calories: 360 kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 110mg