Venison barbacoa (Mexican shredded venison) is tender, juicy and packed with bold flavor from a perfectly balanced blend of spices, fresh orange and lime juice, and a splash of beer or broth. This easy venison recipe requires minimal prep time and can be made in the oven, on the stove-top, or in the slow cooker. Serve in warm tortillas for delicious barbacoa tacos or pile over rice to make hearty burrito bowls that the everyone will love.
Jump to:
- Why you'll love this venison barbacoa recipe
- Ingredients
- Ingredient notes
- Substitutions and variations
- How to make venison barbacoa (Mexican shredded venison)
- Expert tips
- How to serve venison barbacoa
- Recipe FAQs
- Make ahead
- Storing and reheating
- More recipes you'll love!
- Venison Barbacoa (Mexican Shredded Venison)
Venison barbacoa, also known as Mexican shredded venison, is a cooking method know for making tender shredded meat that is packed full of bold, smokey flavor! It is really simple to make and has quickly become a family favorite recipe!
Once you shred the meat, mix it back in with the braising liquid so it can absorb all the rich, irresistible flavors of the barbacoa sauce, making it extra juicy and delicious!
This Mexican shredded venison is very versatile and can be used in many ways, including tacos, burritos, burrito bowls, tostadas, quesadillas, and nachos. Really any way that you would use taco meat!
If this recipe speaks to you, you have to also try my Ground Venison Tacos, Beer Braised Venison Roast, and Slow Cooker Venison Stew - all perfect for cozy dinners!
Why you'll love this venison barbacoa recipe
- Lots of bold flavor. Pantry-staple spices, fresh citrus, and chipotle peppers bring an incredible amount of flavor and a touch of spice! Typically, I love to add lots of toppings and salsa to my tacos, but this venison barbacoa can hold its own without all the extras!
- So juicy and tender. Venison roast is slowly braised in the most delicious broth until it's fork tender, then shred and toss it back in to absorb all that flavor packed braising liquid.
- Simple to make. You only need 15 minutes of prep time! You'll start by searing the venison roast, then add the remaining ingredients and slow cook in the oven, on the stove on in, or in a slow cooker.
Ingredients
Scroll down to recipe card for full ingredient list with measurements.
Ingredient notes
- Venison roast. I typically use a boneless venison roast (because it's what I have in the freezer), but a bone-in roast or shank will work great too! Just make sure to cook the roast until it's fork tender, adding more braising liquid if needed.
- Beer. Use your favorite beer! Dark beer is going to add a bit more flavor, but light beer will still add rich flavor and help tenderize the meat - which is why I created the most delicious beer braised venison roast recipe.
- Apple cider vinegar. The acid in vinegar helps to break down connective tissue and tenderize venison roast while bringing bright flavor to the meat and balancing the flavor.
- Chipotles in adobo. These peppers come in a can and can be found at pretty much any grocery store. They are spicy but they pack a lot of flavor. I only add 2-3 chipotles depending on the size of the peppers, and just that small amount adds a bit of spice.
- Orange and lime juice. Fresh squeezed is going to add the most flavor, but when it a pinch you can use juice from a bottle.
Substitutions and variations
- Beer. Beer adds an extra depth of flavor while the acidity in the beer helps to simultaneously tenderize the meat. For a non-alcoholic version, substitute with more broth.
- Chipotle in adobo. If you're sensitive to spice, only add one chipotle or you can try omitting this ingredient, but it does add quite a bit of bold, smokey flavor.
- Apple cider vinegar. In a pinch, you can try substituting with a bit of white wine vinegar. It has a similar acidity profile and a slightly fruity flavor. I don't recommend omitting the vinegar all together.
This recipe hasn't been tested with substitutions or variations. If you make any changes or additions, I'd love to hear how it turned out-drop a comment below!
How to make venison barbacoa (Mexican shredded venison)
Venison barbacoa is very simple to make with pantry-staple ingredients and packed full of flavor!
Scroll down to recipe card for full instructions.
- Step 1: Sear the venison roast. Heat a dutch oven over medium-high heat, and sear the venison in oil until deeply browned all over.
- Step 2: Sauté the onion. Add the diced onion and more oil to the pot. Cook for 3-4 minutes until softened, then add the garlic and cook for another minute.
- Step 3: Add all ingredients. Add the seared venison back to the pot along with the remaining ingredients. Cover and transfer to the oven, simmer on the stove or cook in the slow cooker until the venison is fork tender.
- Step 4: Shred the meat. Remove the venison to a plate and shred with two forks. Add back to the pot to soak up the juices.
Expert tips
These tips will help you make the most tender and flavorful venison barbacoa every time!
- Sear the venison. Before slow cooking any roast, I like to first sear the meat in a hot skillet with a little oil until it's forms a golden brown crust on at least two sides. This adds extra deep, rich flavor to the meat, and only adds an extra 5-10 minutes to the prep time.
- Make sure there's enough liquid in the pot. When braising meat in the oven or on the stove, you don't want to completely cover the meat in liquid but you want to make sure it's covering the meat about half of the way up. This creates a moist environment for the meat while allowing the top of the roast to brown, adding even more depth of flavor. Periodically throughout the cook time, check the amount of liquid in the pot and flip the meat to coat in the braising liquid. If needed, add more broth so the meat doesn't dry out.
- Cook until fork tender. Keep cooking the roast until you can easily pull it apart using two forks.
- Warm or char tortillas. This is truly game changing, in my opinion! Anytime I make tacos or burritos, I like to lightly char them on our gas stove and it makes the tortillas taste so much better! I do this with both corn and flour tortillas. If you don't have a gas stove, you can warm the tortillas in a skillet.
How to serve venison barbacoa
While venison barbacoa tacos or burritos are my go-to, you can get creative and make nachos, tostadas, enchiladas, quesadillas or even serve alongside eggs - there are many serving options!
And if you've got sourdough discard in the fridge, my sourdough discard tortillas are excellent with this Mexican shredded venison!
Venison barbacoa tacos
The meat itself has so much flavor that you don't need much else to make a damn good taco. I like to pile the venison in warm tortillas and top with just diced white onion, freshly chopped cilantro, and a squeeze of lime juice to brighten it up - that' it! These tacos feel very authentic.
Venison barbacoa burritos
Venison barbacoa burritos or burrito bowls are another great option! Think Chipotle style! I like to include rice, sautéed peppers and onions, beans, avocado, onion, cilantro and some pico de gallo or salsa!
Recipe FAQs
Venison barbacoa is a cooking technique that involves slow cooking deer meat with chipotle peppers and a blend of bold spices until it's fall-apart tender. While it's traditionally done in underground pits, modern methods include using the oven, stove-top or slow cooker. While barbacoa is more often made with beef, lamb or pork, venison barbacoa is excellent!
Yes, tougher cuts of venison, such as a roast with lots of connective tissue, will get more tender the longer they're slow cooked in a moist environment, just until fork tender. If it's not tender yet, cook it a bit longer - just don't overdo it or it can dry out.
Make ahead
This is an excellent make ahead recipe!
- Option 1: Throw everything in the slow cooker in the morning and it'll be ready for dinner that night.
- Option 2: Slow cook the meat, then store in the fridge for 1-2 days until you're ready to serve.
Storing and reheating
To store, keep the shredded venison in the cooking liquid, then cover and store in the fridge for up to 3-4 days, or freeze for up to 3 months in an airtight freezer safe container.
To reheat, add the shredded venison and liquid to a skillet over medium heat and cook until warm, stirring periodically. You can also reheat in the microwave for a few minutes.
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Thanks so much! - Rachel
Venison Barbacoa (Mexican Shredded Venison)
Equipment
Ingredients
- 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 (adds a little spice)
- 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 tortillas
Instructions
Oven Instructions
- Preheat the oven to 325 degrees F.
- Heat a dutch oven over medium-high heat. Meanwhile, cut the roast into 2-3 inch chunks, then season with salt and pepper. Once the dutch oven is hot, add a tablespoon of oil and the venison. Sear the meat until deeply browned all over. Transfer to a plate and set aside. If needed, add more oil and work in batches so you don't crowd the pot.
- Add remaining oil and onion to the pot. Cook for 3-4 minutes until softened, then add the garlic and cook for another minute.
- Add the seared venison back to the pot along with the remaining ingredients. Cover and transfer to the oven. Cook for 3 - 3 ½ hours or until the venison is fork tender, checking periodically to make sure there's enough liquid in the pot - add more broth if needed.
- Remove the venison to a plate and shred with two forks. Add back to the pot to soak up the juices.
- Serve in warmed tortillas with your choice of toppings.
Stove Top Instructions
- Follow instructions above but simmer on the stove over low heat for 3 - 3 ½ hours until fork tender.
Slow Cooker Instructions
- Follow instructions above but after step 3, add the seared venison and remaining ingredients to the slow cooker. Cover and cook on low for 6-8 hours (high for 4-6) until fork tender.
Notes
- Beer. Beer adds an extra depth of flavor while the acidity in the beer helps to simultaneously tenderize the meat. For a non-alcoholic version, substitute with more broth.
- Chipotle in adobo. If you're sensitive to spice, only add one chipotle or you can try omitting this ingredient, but it does add quite a bit of bold, smokey flavor.
- Apple cider vinegar. In a pinch, you can try substituting with a bit of white wine vinegar. It has a similar acidity profile and a slightly fruity flavor. I don't recommend omitting the vinegar all together.
- Option 1: Throw everything in the slow cooker in the morning and it'll be ready for dinner that night.
- Option 2: Slow cook the meat, then store in the fridge for 1-2 days until you're ready to serve.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Rachel Kochlin says
This recipe is a favorite for both my husband and me!! It has SO much flavor, simple to make, and is perfect for tacos, burritos or burrito bowls. If you have venison roast in the freezer and don't know what to make next, you have to try this one!!