Venison Carnitas

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Our Venison Carnitas recipe is an easy and delicious way to use up those venison roasts hiding in the deep freeze. This is another of those simple recipes that tastes like you spent hours making it hands on but in reality it is anything but, since it spends most of the time in the Crock-Pot. These Venison Carnitas turn out tender, crispy, and are full of bold flavors with some spice that will satisfy your taste buds.  I also love how this recipe is so versatile that we’ve made a few different recipes with left overs. In particular: Venison Quesadillas, and Tamales (soooo good).

So, being from Wisconsin (as most of you know) the white tailed deer are plentiful, and hunting season is something that most families look forward to each fall as the weather gets crisper and snowflakes start to fall. It is almost something of a holiday in the Midwest.

White-tail Hunting season… yep, it is marked on the calendar and we anxiously anticipate the date. Not only for the sport but the bonding that comes along with everyone being dressed in blaze orange, sharing delicious meals together, telling hunting stories, and having the opportunity to see family and friends that might only happen during that time of year. And of course at the end of each night, an ice cold beer with everyone.

Now for anyone who is wary of venison: this is not a “gamey” tasting recipe. It actually tastes like steak! In fact my kiddos call it “the steak tacos”.

Ingredients:

• 2 1/2 -3 Lb. Venison Roast
• 4 cups Beef Broth
• 1 Yellow Onion, chunked
• 5 Garlic Cloves, minced
• 2 Oranges zested and juiced or 6. mandarines sliced
• 2 Jalapeño, de-seeded and diced
• 1 Tbsp Sea Salt
• 1 tsp Garlic Salt
• 2 tsp Chili Powder
• 1 tsp Cumin

Directions:

Mix all your spices together in a small bowl and rub onto the skin of the Venison Roast

Next, place your Venison Roast in the bottom of the Crockpot and add the Broth.

Place the sliced jalapeño, oranges, onion and minced garlic on top of the roast and place the lid on. Slow cook on Low 8-9 hours or High 6 hours. The Venison will easily shred.

Remove the roast and shred with forks.

Browning and finishing:

In a separate pan heat a couple tablespoons of olive oil. Place some of the shredded meat along with a tablespoon of the juices from the slow cooker into the pan. Fry while turning occasionally until browned and crispy. Make sure not to over cook! This is just to add crisp to some of the meat.

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Serve in your favorite warmed corn or flour tortilla, cojita cheese, fresh salsa, chopped cilantro, fresh lime juice, and pickled red onions or cabbage. For a healthier option turn it into a burrito bowl by skipping the tortilla.

What’s better than Crockpot Venison Carnitas???? Venison Quesadillas the next day with Spicy Onion Dip.

If you enjoyed this recipe we also have a delicious Pork Carnitas recipe for you to try in the Instant Pot.