Venison barbacoa is a rich, smoky, and deeply savory twist on the classic Mexican braised meat dish, made effortlessly in a slow cooker. The lean, gamey flavor of venison pairs beautifully with a bold blend of dried chilies, spices, and citrus, resulting in tender, shreddable meat that’s perfect for tacos, burrito bowls, and more. This recipe simplifies the traditional method by using a crock pot, making it an ideal choice for busy weeknights or meal prep.
Ingredients
- 3 lbs (1.4 kg) venison roast, cut into 3-4 large chunks
- 2 dried ancho chilies, stems and seeds removed
- 2 dried guajillo chilies, stems and seeds removed
- 1 chipotle pepper in adobo sauce, plus 1 tbsp adobo sauce
- 4 cloves garlic, minced
- 1 medium white onion, roughly chopped
- 1/2 cup (120 ml) beef broth (or venison stock)
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 g) ground cumin
- 1 tbsp (15 g) dried oregano
- 1 tsp (5 g) ground cloves
- 1 tsp (5 g) ground cinnamon
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) black pepper
- 2 bay leaves
- 1/4 cup (60 ml) vegetable oil, for searing
Instructions
- Place the dried ancho and guajillo chilies in a bowl and cover with hot water. Let soak for 20 minutes until softened.
- While the chilies soak, pat the venison chunks dry with paper towels. Season generously with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the venison chunks in batches, browning on all sides (about 3-4 minutes per batch). Transfer to the slow cooker.
- Drain the soaked chilies and place them in a blender. Add the chipotle pepper, adobo sauce, garlic, onion, beef broth, vinegar, lime juice, cumin, oregano, cloves, cinnamon, salt, and pepper. Blend until smooth.
- Pour the chili sauce over the venison in the slow cooker. Add the bay leaves and stir to coat the meat evenly.
- Cover and cook on low for 8 hours, or on high for 4-5 hours, until the venison is fork-tender and shreds easily.
- Once cooked, remove the bay leaves. Using two forks, shred the venison directly in the slow cooker, mixing it with the sauce. Taste and adjust seasoning with additional salt if needed.
- For a thicker sauce, remove the meat, then simmer the sauce on the stovetop for 10-15 minutes until reduced. Return the meat to the sauce.
- Serve warm with your favorite toppings (see Serving Suggestions).
Tips
- Substitutions: If you can’t find dried guajillo or ancho chilies, use 3 dried New Mexico chilies or 2 tbsp chili powder (preferably not a blend with salt) mixed into the sauce. The flavor will be slightly less complex but still delicious.
- Don’t skip the searing: Searing the venison before slow cooking adds a deep, caramelized flavor that you can’t get from the crock pot alone. It also helps the meat hold its shape during the long cook.
- Common mistake: Overcooking on high can dry out lean venison. Stick to low heat for the most tender results. If you’re short on time, high for 4-5 hours is acceptable, but check for doneness early.
- Storage tip: This barbacoa freezes beautifully. Store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve the venison barbacoa piled high on warm corn or flour tortillas, topped with diced white onion, fresh cilantro, crumbled queso fresco, and a squeeze of lime. It also works great over cilantro-lime rice, in burrito bowls with black beans and avocado, or as a filling for quesadillas. For a low-carb option, serve over crisp lettuce cups with pico de gallo.
Variations
- Spicier: Add an extra chipotle pepper or a teaspoon of crushed red pepper flakes to the blender for more heat.
- Smokier: Use 1 tsp of smoked paprika or a dash of liquid smoke in the sauce to enhance the smoky character.
- Beef or pork: If venison isn’t available, substitute with beef chuck roast or pork shoulder. Adjust cooking time as needed—beef may take up to 10 hours on low, pork shoulder about 8 hours.
- Citrus twist: Add the zest of one orange to the sauce for a brighter, slightly sweeter flavor profile.
Storage and Reheating
Refrigerate leftover barbacoa in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, place the desired amount in a skillet over medium heat with a splash of broth or water, stirring occasionally until heated through (about 5-7 minutes). You can also microwave in 30-second bursts, stirring between, until hot. For longer storage, freeze in portion-sized bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use ground venison instead of a roast? Yes, but the texture will be different—more like a chili than shredded barbacoa. Brown the ground venison with the onions and garlic, then add the sauce and simmer for 20-30 minutes instead of slow cooking.
My venison is tough after cooking. What went wrong? This usually means it wasn’t cooked long enough. Venison is very lean and needs a long, slow cook to break down the connective tissue. If it’s not fork-tender after 8 hours, continue cooking on low for another 1-2 hours.
Can I make this in an Instant Pot? Absolutely. Use the sauté function to sear the meat, then add the sauce and cook on high pressure for 45-60 minutes, followed by a natural release for 15 minutes. The cooking time may vary based on the size of the chunks.
Is it necessary to soak the dried chilies? Yes, soaking softens them so they blend into a smooth sauce. If you skip this, you’ll have gritty bits of chili in the final dish.
How do I know when the venison is safe to eat? Venison is a whole cut of meat, so the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. However, for barbacoa you want it much more tender, so you’ll cook it well beyond that—until it shreds easily.
Can I use this recipe for tacos? Yes, that’s the most popular way to serve it! Just warm your tortillas and pile on the barbacoa with your favorite toppings.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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