Cooking with wild game offers endless possibilities. The meat is delicious with just a sprinkle of salt and pepper or with flavorful marinades.
If you’re a fan of bold flavors, this carnitas recipe will satisfy your spicy and savory tastebuds. It’s a versatile recipe that can be slow-cooked or grilled, and you can use a variety of cuts. Meat from the hind-quarters is best for grilling, and front shoulder or neck meat is great in the slow cooker.
2 pounds venison
1 ½ cups diced pineapple
½ cup white vinegar
2 teaspoons cumin
2 teaspoons oregano
5 cloves garlic
1 can chipotle peppers in adobo
1 jar guajillo sauce
For the marinade, combine all the ingredients and blend together. Slice venison in thin strips and add it to the marinade. If grilling, marinade for at least 6 hours. If slow cooking, leave the venison whole and cover with marinade in the slow cooker. Cook until the meat easily pulls apart.
If you want to temper the spice, remove the chipotle peppers and dress your taco with sour cream.
A simple trip to the grocery store will get you all of the ingredients – except venison. To get your own wild meat, you’ll have to harvest it yourself. If you’re new to bowhunting, visit a nearby archery shop to get started.
