I've been eating the heck out of this since I discovered the recipe. It's simple to make, and makes a ton of food. A boned deer shoulder typically provides just the right amount of meat for this.
SEE MY VIDEO HERE
Here's the recipe:
Instant Pot Venison Barbacoa
2/3 cup Mexican beer
4-5 cloves garlic
2-3 chipotles in adobo sauce (or more, to taste)
1 small white onion, peeled and roughly chopped
1 (4-ounce) can chopped green chiles
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1 tablespoon olive oil
3-4 pounds venison, cut into 2-inch chunks
3 bay leaves
Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Purée for 30 seconds, or until completely smooth. Set aside.
Brown venison on high heat, about 1 minute on at least 2 sides, either in the Instant Pot or in a skillet with oil. Make sure to get a good sear.
Set Instant Pot on Manual for 60 minutes. When cooking is done, carefully release the pressure completely before opening.
Discard bay leaves, and transfer venison to a bowl. Shred with 2 forks, then mix some of the sauce from the pot into the meat. Toss well before serving.
SEE MY VIDEO HERE
Here's the recipe:
Instant Pot Venison Barbacoa
2/3 cup Mexican beer
4-5 cloves garlic
2-3 chipotles in adobo sauce (or more, to taste)
1 small white onion, peeled and roughly chopped
1 (4-ounce) can chopped green chiles
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
2 teaspoons salt
1 teaspoon black pepper
1/4 tsp ground cloves
1 tablespoon olive oil
3-4 pounds venison, cut into 2-inch chunks
3 bay leaves
Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Purée for 30 seconds, or until completely smooth. Set aside.
Brown venison on high heat, about 1 minute on at least 2 sides, either in the Instant Pot or in a skillet with oil. Make sure to get a good sear.
Set Instant Pot on Manual for 60 minutes. When cooking is done, carefully release the pressure completely before opening.
Discard bay leaves, and transfer venison to a bowl. Shred with 2 forks, then mix some of the sauce from the pot into the meat. Toss well before serving.
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