Venison Barbacoa (Mexican Shredded Venison)

Shredded venison barbacoa in serving bowl next to a small bowl of diced onion, small bowl of chopped cilantro, lime wedges and a beer.

5 from 2 votes

Venison Barbacoa (Mexican Shredded Venison)

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.

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 296kcal

Author: Rachel Kochlin

Equipment

Dutch Oven or Slow Cooker

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

Substitutions

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.

Make ahead

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.

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.

Nutrition