Big GameLeslie Fangmanmain dish, Mexican, deer, elk, venisonComment

Mule Deer “Carnitas”

Big GameLeslie Fangmanmain dish, Mexican, deer, elk, venisonComment
Mule Deer “Carnitas”

This is a great recipe for taco night. Carnitas translates to “Little Meats” and is traditionally made with pork. So, if you have your hands on some wild hog, this recipe will work great! If you have leftovers use the meat to make an Enchilada Casserole!

Mule Deer “Carnitas”

  • 2 lbs of mule deer or elk roast

  • 2 cups of stock

  • 1 white onion, chopped

  • 4 cloves of garlic, chopped

  • 1 poblano pepper, chopped

  • 1 red bell pepper, chopped

  • 1 jalapeno pepper, chopped

  • 1 Anaheim pepper, chopped

  • 4 tablespoons of canola oil

Put the meat in a crock pot and pour in the stock. Place all the peppers, garlic and onions on top. Turn the cock pot to low and cook for 6-8 hours. The meat should be very tender and easily fall apart.


Separate the onions and peppers from the meat. Heat 2 TBS of oil in 2 cast iron pans. Sear the meat on both sides so it browns and some becomes crispy in one pan and the onion and peppers in the other. Serve as a plate with beans and rice or as tacos.

 

Serve with tortillas, cheese, rice and bean.