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Venison Barbacoa

04 May 2018
@ 06:12 am (GMT)

Luis Vazquez

This is a great recipe for Tacos or as a stew

1 to 1.5 Kgs of Venison beef cut in to large pieces (4-5 inch pieces) - remove all fat
1 onion cut in half
6 cloves of garlic cut in half
2 tomatoes cut in half
2 to 4 liters of beef stock
4 dried chiles ( poblano, pasilla or red, pasillas works best) available at any mexican supermarket, or in the mexican section of most supermarkets in the US.
Make sure the dried chiles are seeded
2 tbs of red Chile powder
1 tbs of oregano

Mix all ingredients in Crock Pot (slow cooker) and cook on high for 8 hours. This is best done overnight

Quantities of ingredients may vary on how much you want to make or the size of your slow cooker

Once cooked, take all the beef out and shred with a fork. Then blend the stock with all the ingredients (onion, tomatoes, chiles, etc.) Pour the blended stock on a large pot and add shreeded beef and bring to a slow boil.

For Tacos: use corn tortillas and add fresh cilantro and onion on top, some lime juice and a good salsa

As a stew, you mighr need to add more beef stock, you also can add the fresh cilantro and onion and some lime juice, and of course salsa. You can have it woth some bread or tortillas.

Add salt to taste and you are all set


04 May 2018
@ 12:35 pm (GMT)

Mike Neeson

Re: Venison Barbacoa
Hi Luis, I'm a big fan of this dish. Have used a similar recipe for lamb and pork shoulder. For those outside of the US it can be hard getting the chile peppers. The recipe I use instead uses jars/cans of "Chipotle in Adobo sauce" The smokey heat is lovely. So much so my kids (who hate hot food) smash through the soft tacos with gusto. Again, BIG FAN.
04 May 2018
@ 02:19 pm (GMT)

Luis Vazquez

Re: Venison Barbacoa
Hi Mike, I'm gonna have to try that one, sounds pretty good. If you like the flavor of the chipotles on Adobo, try this other recipe:

Get one can of chipotles amd remove the seeds, throw them in a blender with a large can of red chile sauce, not then enchilada one, the red chile one, then add a couple cloves of garlic, a bit of dried oregano and blend it all together. I like the red chile from Las Palmas brand, but thats just me.

Now for the protein part, my favorite cuts are the backstraps of Deer or Javelina, but any round will do, when that is all gone then I use skirt steak or chuck steak and trim off the fat.

Marinade for 5 or 6 hours and throw them on the grill. I dont cut the meat too thin because I like it medium rare so its juicy and tender.

I use mesquite wood mostly on my grill or lump charcoal. Pork chops also come out amazing with this adobo
04 May 2018
@ 07:38 pm (GMT)

Andrew Murray

Re: Venison Barbacoa
This sounds great. I love Mexican food. Also Mike you can order different Chillis from Mexican shops on the net. There is a good one in Melbourne that delivers to the Hunter Valley.
04 May 2018
@ 07:41 pm (GMT)

Andrew Murray

Re: Venison Barbacoa
On another note Mike, if you can keep the frost away, chillis tend to grow very well in this part of the world. You could pick up up some seedlings and grow jalapeños to make your own chiptole if you fancied. Chiptole chilli are simply smoke dried jalapeño chillis
08 May 2018
@ 12:08 pm (GMT)

Mike Neeson

Re: Venison Barbacoa
Andrew... "but where's the sauce" lol. The Adobo sauce they come is very good... and yes I do grow my own chilli. Despite my neglect I often have way more than I know what to do with. They're a long variety I bought from a Thai lady at a local market. I casually asked her if I could taste them before I bought the bush. She and her husband looked at me sideways as I crunched one down... really good capsicum freshness followed by a good punch of heat. As she handed the bush to me she said "now you have the power" hahaha no lie, she actually said that! I casually strolled around the corner and necked a half a litre of water. A give a lot of them away and a naive friend of mine (who had no respect for the chilli) learned the hard way to VERY careful if you decide to go to the toilet post chopping some up. The story he tells is hilarious... My latest project was to mash up a whole bunch, add salt and ferment with oak blocks in the mix. Left them for about 4 months and then added apple cider vinegar. Hey presto! Mike's tobasco.
26 Aug 2018
@ 12:01 pm (GMT)

Andrew Murray

Re: Venison Barbacoa
I am going to try this with some roo. Going to be amazing.


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