Trying something completely new

I am starting to really enjoy the fall, for a few reasons. The beautiful colours, the crisper air, and the in-season foods are outstanding. I am adding venison to the list of foods that are seasonally perfect in the fall, and so in keeping with my trying to “eat with the seasons” thing, this meal is happening probably on Monday this week.

Barbacoa (in Mexican cooking) means beef, lamb or other meat that has been slowly cooked with seasonings, then is typically shredded as a filling in tacos, burritos, etc. 

This recipe uses the deer meat (venison) and mixes it with Mexican spices and flavours. I also added a piece of beef flank steak, just to give it even more flavour. You slow cook it, then serve it up on a taco or burrito with things like beans, salsa and cheese.

Honestly, I think that this might just turn out to be my favourite way to use this type of protein. I mean, what’s not to love? Savory flavours, a slight hit of heat from the chilies, the smooth taste of the cheese, and that smoky goodness that you get from the meat in this dish… I mean, come on. If you don’t love that, I am not sure that I can help you.

Regardless, I hope that you get a chance to try out this recipe on your own! I will try to remember to add a comment after I cook this to let you all know how it went.

Venison Barbacoa:

·         2 to 3 pounds venison (best to use are pieces from the shoulder or legs)

·         2 pounds beef flank steak

·         2 chipotles in adobo, canned

·         1 red onion, chopped

·         3 – 4 cloves of garlic, chopped

·         2 bay leaves

·         1 teaspoon ground cloves

·         1 teaspoon ground cumin

·         1 teaspoon smoked paprika 

·         1 tablespoon kosher salt

·         ½ cup apple cider vinegar

·         ¼ – ½ cup lime juice

·         1 quart beef or venison stock

·         ¼ cup lard or vegetable oil

·         Smoked salt (optional)

·         For the garnish: cilantro, shredded cheese, sour cream, avocados, hot sauce

·         To serve: taco or burrito shells, shredded lettuce, cooked black beans, salsa, shredded cheese, etc.

1)    Put all of the ingredients in a slow cooker or Dutch oven and cook (covered) until the meat falls off the bone (usually 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

2)    When it is thoroughly cooked, pull all the meat from the bones and shred with forks or your fingers

3)    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

4)    Add a layer of the meat to the bottom of each taco or burrito shell, then top with desired toppings. My favourite is black beans, pico salsa, lettuce, avocado and Monterey Jack cheese!

A very tasty and different take on how to serve venison

(Many thanks to the Hunt Gather Cook website for the inspiration behind this recipe!)