Venison Barbacoa

Venison Barbacoa By KSTP Venison Barbacoa Venison Barbacoa Chef J.D. Fratzke holds hunting with his family in Minnesota and Wisconsin near and dear to his heart. He shares a recipe using the venison. J.D.’s book, Dharma Butcher , is available for purchase. Click here to print recipe Venison barbacoa Ingredients: • 2 to 3 lbs. venison shoulder roast, boned out, cleaned of veins and cut into 8 oz. pieces • 1/4 cup adobo rub* • 1/4 cup olive oil • 1/2 lb. yellow onion, fine dice • 8 garlic cloves, peeled, clipped and smashed • 1/4 cup sambal oelek • 1 cup marinara sauce • 2 cups burgundy wine • 2 quarts vegetable, poultry or game stock Directions: 1. Rub the venison pieces evenly with the adobo rub. 2. Heat the olive oil in a Dutch oven over medium heat. Sear the venison to a milk chocolate brown on each side, adjusting the heat as needed so the fond does not scorch. 3. Transfer the seared venison to a baking dish and arrange the pieces side by side. 4. Add the onion and garlic to the Dutch oven. Sauté, stirring often, until browned. 5. Stir in the sambal oelek, then add the burgundy wine. Reduce the wine by half. 6. Stir in the marinara sauce, reduce the heat to low and simmer for 15 minutes. 7. Return the venison to the Dutch oven and add the stock. 8. Cover and bake at 300 degrees for 4 hours, or until the venison is fork tender. 9. Remove the venison gently with tongs or a fish spatula and transfer it to a baking dish. Pull it apart gently with 2 forks. 10. Place the remaining braising liquid in the freezer for about 1 hour, or until the fat cap is solid enough to remove and discard. 11. Working in 2 cup batches, blend the braising liquid on high until smooth. 12. Pour the puréed braising liquid over the venison and hold warm in a 150 to 165 degree oven until ready to serve. Advice: • Be mindful of chile fumes when stirring in the sambal oelek. • Serve with pinto beans, warm corn tortillas and fresh shredded cabbage cured in cider vinegar, salt and sugar. • This is also good with eggs in the morning. • It also works well in a burrito. * Campfire adobo seasoning Ingredients: • 2 cups sea salt • 1/4 cup lemon pepper • 1/4 cup ground cumin • 2 Tbsp. granulated onion • 2 Tbsp. granulated garlic • 2 Tbsp. dry thyme • 2 Tbsp. ground paprika • 1 Tbsp. dry Mexican oregano • 1 Tbsp. red chile flakes Directions: 1. Combine all ingredients in a dry mixing bowl and whisk until evenly distributed. 2. Transfer to pint deli containers, cover, label and place in the spice library. Sign up for the “Twin Cities Live Recipe Roundup” to get the latest recipes from the show delivered to your email inbox every week!