Description
This Venison Barbacoa offers rich, bold flavor and simple preparation. Perfect for tacos, burrito bowls, or a cozy weeknight family dinner, it’s a crowd-pleaser!
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 tortillas
Instructions
- Preheat the oven to 325°F and cut the venison into chunks, seasoning with salt and pepper.
- Sear the seasoned venison in a Dutch oven until browned on all sides; then, remove and set aside.
- Sauté the onion and garlic in the same pot until fragrant.
- Add the venison back into the pot with remaining ingredients and stir.
- Cover the pot and bake for 3 to 3½ hours, checking for adequate liquid.
- Once tender, shred the meat and return it to the juices before serving with tortillas and toppings.
Notes
Let leftovers cool before refrigerating in an airtight container, good for up to 5 days.
For longer storage, freeze in a freezer-safe bag for up to 3 months.
Reheat on low in a skillet with a bit of broth or water to keep moist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 125mg
