Ingredients
Servings
- 0 VENISON --------------------------------
- 2 bay leaves
- 750 ml milk
- 1 kg venison shoulder
- 2 chipotle chilli in their sauce
- 1 red onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp clove powder
- 1 tsp salt
- 100 ml lime juice
- 100 ml cider vinegar
- 500 ml venison or beef stock
- 80 g lard or olive oil
- smoked salt
- CORNBREAD ----------------------------
- 500 g flour
- 380 g polenta
- 8 g baking powder
- 3 eggs
- 100 g sugar
- 160 g butter, melted
Recommended toppings
cilantro
cheese, grated
sour cream
avocado
hot pepper sauce
Servings
- 0 VENISON --------------------------------
- 2 bay leaves
- 750 ml milk
- 1 kg venison shoulder
- 2 chipotle chilli in their sauce
- 1 red onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp clove powder
- 1 tsp salt
- 100 ml lime juice
- 100 ml cider vinegar
- 500 ml venison or beef stock
- 80 g lard or olive oil
- smoked salt
- CORNBREAD ----------------------------
- 500 g flour
- 380 g polenta
- 8 g baking powder
- 3 eggs
- 100 g sugar
- 160 g butter, melted
Recommended toppings
cilantro
cheese, grated
sour cream
avocado
hot pepper sauce
Barbaco
Fry the onions and garlic in a large crock pot until light brown.
Add spices and chipotles and shortly thereafter the venison. Continue till lightly browned being careful not to burn the spices.
Add lime juice, cider vinegar, bay leaves and stock and transfer to the oven at 140°C / 280°F for approx. two hours until venison is soft.
Drain and keep the liquid.
Cut or pull the venison into small pieces. Reduce the liquid to desired taste and then mix with the venison adding the lard or oil.
Cornbread
Preheat the oven to 190°C / 370°F. Butter or spray a baking dish approx. 20 x 20 cm / 8 in x 8 in.
In a large bowl mix all dry ingredients. In another bowl, mix the eggs and milk together.
Make a well in the dry ingredients, add the wet mixture and mix slowly. Add the melted butter at the end and then pour into tray and bake for approx. 20 mins.
To serve
Top with cilantro, grated cheese, sour cream, avocado and hot pepper sauce. Serve with cornbread.