A family memory
The Story Behind It
I got this recipe while watching the show MeatEater. Perfect for deer neck roasts if you like this type of food.
Ingredients
2 to 3 venison shanks or 1 venison neck roast
Salt and black pepper, for seasoning
1 onion, chopped
8 garlic cloves
5 bay leaves
8 to 10 dried guajillo peppers
8 to 10 dried ancho chili peppers
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
1½ tablespoons salt
1 cinnamon stick
2 teaspoons ground ginger
1 can (28 ounces) crushed tomatoes
2 quarts stock, or enough to cover the meat
3 cups pork lard
Cooking oil, as needed
1 cup shredded quesadilla cheese or Monterey Jack cheese
Fresh corn tortillas
Fresh cilantro, for serving
Lime wedges, for serving
Directions
Season the venison with salt and black pepper. Place it in a deep, heavy-bottomed pot and brown it thoroughly on every side.
Add the chopped onion, garlic, bay leaves, guajillo peppers, ancho peppers, oregano, cumin, measured salt, cinnamon stick, ginger, crushed tomatoes, and pork lard. Pour in enough stock to cover the meat.
Cover the pot and gently simmer for 2 to 3 hours, or until the venison is nearly tender.
Transfer the venison to a plate. Remove and discard the bay leaves and cinnamon stick. Carefully skim the seasoned fat from the surface of the cooking liquid and reserve it in a separate container.
Blend the remaining cooking liquid until smooth, using an immersion blender or carefully transferring it to a countertop blender.
Return the venison to the blended cooking liquid. Simmer for another 1 to 2 hours, or until the meat is tender enough to pull apart easily with a fork.
Remove the venison and shred it. Keep the braising liquid warm for serving.
Heat a small amount of cooking oil in a skillet. Working in batches, spread the shredded venison in the pan and allow it to develop a crisp crust before turning it. Continue cooking until the meat has browned and crisped around the edges.
Dip both sides of each corn tortilla into the reserved seasoned fat. Add shredded cheese and crispy venison, then fold the tortilla in half.
Heat a large skillet over medium-high heat and add a small amount of the reserved fat. Fry the assembled tacos for approximately 1 minute per side, or until crisp and golden.
Garnish with fresh cilantro and lime. Serve hot with individual bowls of the warm braising liquid for dipping.
Family Notes
Added fat is essential because venison is naturally very lean. Pork lard may be replaced with rendered duck, bear, or beef fat.
Fresh corn tortillas are less likely to crack while being folded and fried.
A splatter screen is recommended when frying the tacos because the seasoned fat may splatter.
Any tough cut of meat intended for braising may be substituted for the venison shanks or neck roast.