低温調理シカ肉バルバコア | 狩人が愛する仕込みレシピ

This is hands down my favorite way to prepare a venison roast. This Slow Cooked Venison Barbacoa is incredibly versatile—perfect for tacos, nachos, sandwiches, or even over eggs. In this video, I’ll walk you through the full recipe using a Dutch oven to get that perfect, tender shred. I’m also sharing the stories behind the meat, including a memorable 2023 hunt where a young buck caught me with my pants down (literally!) and a public land walkabout dough that led to a mile-long drag. Ingredients: Venison Roast (cleaned of silver skin) 2-4 cans Chipotles in Adobo sauce (adjust for heat) 1 Red Onion, diced 5 Garlic Cloves (or minced equivalent) 2 Bay Leaves 1 tsp Paprika 1 tsp Cumin 1 tsp Ground Cloves 1 tbsp Salt (Himalayan or Sea Salt preferred) 1/2 cup Lime Juice (approx. 8-9 fresh limes) 1/2 cup Apple Cider Vinegar Beef Broth or Venison Stock 1/4 cup Olive Oil Instructions: - Clean the roast and place it in a Dutch oven. - Add all ingredients and enough broth/stock to cover. - Preheat oven to 300°F. - Cook for 2-3 hours for younger deer, or up to 5-6 hours for older bucks. - Let cool for 45 minutes, then shred with two forks. If you enjoyed this field-to-table recipe, make sure to subscribe to Red Bearded Predators for more hunting adventures and wild game cooking! #VenisonRecipe #WildGameCooking #HuntingLife #Barbacoa #FieldToTable #RedBeardedPredators