Venison Carnitas

Ingredients:

  • 2 to 3 pounds venison, from the shoulder or legs
  • 1 can Green chilis
  • 1 red onion, chopped
  • 5 garlic cloves, chopped
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cloves
  • 1 tablespoon kosher salt
  • ½ cup lime juice
  • ½ cup cider vinegar
  • 1 quart beef or vegetable stock

Instructions

  • I use a pressure cooker but could do in crockpot or dutch oven
  • Brown venison in pressure cooker pan set aside
  • Pour beef or veg stock in pot and scrape brown bits
  • Put everything in a pressure cooker and cook for 15 minutes, cool cooker until pressure releases.
  • Pull all the meat from the bones and shred with forks or your fingers. Pour over some of the juices from the pot and put the meat in a pan for the table. Serve with tacos, in a burrito or on a bun.

Adapted from https://honest-food.net/barbacoa-recipe-venison/

Serve with Cuban Black Beans and Rice and Arepas