Barbacoa

Categories: Game Meat- Antlered animals

Ingredients

• 2 to 3 lb. venison (shoulder or leg)
• 2 to 4 chipotles in adobo sauce
• 1 red onion, chopped
• 5 garlic cloves, chopped
• 2 bay leaves
• 1 tsp. smoked paprika (optional)
• 1 tsp. ground cumin
• 1 tsp. ground cloves
• 1 Tbsp. kosher salt
• 1/2 cup lime juice
• 1/2 cup cider vinegar
• 1 quart beef or venison stock
• 2/4 cup lard or vegetable oil
• Smoked salt (optional)

Directions

1. Put everything except lard and smoked salt in a slow cooker or covered Dutch oven. Set slow cooker to high or put Dutch oven in 300 degrees oven for 2 to 6 hours or until meat falls off the bone.

2. Remove bones and shred meat. Stir in lard and add smoked salt to taste. Add some of the cooking juices to the meat. Serve with tacos, tortillas or buns. and garnish with cilantro, shredded cheese, sour cream, avocado and hot sauce.

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