Venison chunks are braised for several hours to deepen the flavor, then pan-seared until the edges are crisp.
One of the best parts of hunting for me is breaking down the animal myself and experimenting with different ways to use the meat. It’s not just about processing deer into ground meat—I like to cut steaks from unexpected places and save as much stew meat as I can. The stew meat inspired this recipe: tender, flavorful venison carnitas that are versatile for tacos and other dishes.
Honest overview: venison carnitas will be drier than pork because venison has less fat. That doesn’t mean they aren’t delicious—just different in mouthfeel. The key is pairing the shredded, crisped venison with a bright salsa or sauce when you serve it. The salsa adds the moisture and acidity that elevate the lean, rich flavor of the meat.
When braising venison, wait to add most of the salt until after the braise. The beef stock used in the braising liquid is already salty and concentrates as it cooks, so you may not need any additional salt after the meat is drained and shredded.
Tender & Crispy Venison Carnitas
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5 from 2 reviews
Author: Jess Pryles
Ingredients
Scale
2 lb trimmed venison stew meat (or roasts cut into pieces)
5 cloves garlic, peeled
1 onion, peeled and cut into quarters
2 navel oranges, zest & juice only
4 cups beef stock
3 cups water
2 tablespoons vegetable oil
salt to taste
Instructions
- In a large, heavy pot (enameled cast iron works well), combine the venison, beef stock, onion, garlic, orange zest and juice, and 2 cups of the water.
- Bring to a boil, then reduce heat to a low simmer and cover. Cook 4–5 hours until the meat is very tender and easily pulls apart. This can also be done in a slow cooker or pressure cooker.
- Carefully drain off and discard the braising liquid. Shred the meat with forks or gloved hands, leaving some larger chunks for texture. Taste and add salt if necessary.
- Heat the vegetable oil in a skillet over medium-high until shimmering. Spread the shredded meat in a single layer so as much surface touches the pan as possible. Leave the meat undisturbed for 3–5 minutes to develop a golden-brown crust—watch closely so it doesn’t burn.
- Toss the meat to mix in the crispy bits, then serve immediately. Pile into tortillas and finish with salsa, chopped onion, cilantro, or your preferred accompaniments.