Hank Shaw, from honest-food.net, shared his recipe for Venison Barbacoa on FaceBook today.
OK folks, here it is: The best recipe for a deer’s front shoulder I’ve yet to find. Mexican barbacoa, a mildly spicy, long-braised variant on barbecue works perfectly with the tough, sinewy front legs on a deer, or really any animal. Historically I’ve mostly used front legs for stew and for grinding, but this is even better. The meat cooks very slowly, and all that connective tissue dissolves into the broth and makes everything richer and just a little slick. Keeps your lips shiny.
Barbacoa, if you’ve never had it, is more warming than picante. Yes, there are chipotles in adobo in it, which can be bought in every Latin market I’ve ever been in, but not so many that your head blows off. The cloves are a stronger element, as are the cumin and bay. If you want to test this recipe before making it, go to your nearest Chipotle restaurant and try their barbacoa: this recipe is virtually identical.
Serve it in tacos, burritos or over rice. And be sure to have at least a few of the traditional accompaniments, like cilantro, crumbled queso seco cheese, chopped onions, sour cream, fresh or pickled chiles, avocados — basically anything that works well on a taco.
Still not convinced? Well, barbacoa may well be in the Top 5 Easiest Recipes on this website. It’s literally a crockpot-it-and-go dish. Minimal chopping, and the only thing you need to do as a cook is to shred the meat. Stupid crazy easy. Try it and you will not be sad.
This is maybe the best recipe ever for the front shoulders of deer, which can be sinewy and tough to deal with. Cooking with this method really lets nature take its course, and all that connective tissue will dissolve and the meat will be super tender.
But it will still be really lean, so I add about 1/4 cup of lard, bear fat or duck fat to the shredded venison before I serve. You would use olive or vegetable oil. Of course, if you use fatty meats like beef or lamb or pork, you won’t need to do this.
Be sure to have lots of accompaniments for your barbacoa: It’s a base for a meal, the do-it-yourself construction of your tacos is more than half the fun!
You can buy chipotles in adobo in many supermarkets, and definitely in Latin markets or online. One more thing: This stuff reheats beautifully, so make a big batch.
For the rest of the recipe, visit Honest-food.net