Chipotle Braised Venison Shoulder
I’m slightly obsessed with chipotle braised meat — and there’s something about the smoky, slow-built heat that suits venison shoulder even better than the usual pulled pork treatment. This started as a way to use up roe shoulders without stripping the meat off the bone first, which is slow and time consuming, and it’s turned into one of my go-to big-batch dishes. Given the challenges I face in finding “authentic” Mexican cuisine in the UK, this is a great middle ground to make at home
The meat works brilliantly in mini tacos with all the usual Mexican trimmings, but it’s just as good stuffed into a toastie or rolled into a burrito. Or in quesadillas, or enchiladas, or burrito bowls, or on nachos…lots of possibilities. It freezes well in the sauce too, so it’s worth making a big batch even if you’re only feeding a couple of people.
Serves 8-10
You’ll need a deep oven dish to accommodate the shoulders, or a large casserole dish with a lid.
INGREDIENTS
• 2 roe shoulders, cut into three parts (blade/shoulder/shank) to fit into your braising dish — or shoulders from larger deer (they’ll take longer to cook), or necks, or rear shanks. You can add in bellies from roe or reds too.
I don’t recommend the haunch for this dish, or pre-diced venison — the end texture won’t be right.
• 4 large red onions, peeled, halved and thinly sliced
• 3 tbsp oil (sunflower or rapeseed both work well)
• 8 cloves garlic, peeled and crushed
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 1/2 tbsp ground pepper
• 1/2 tbsp dried thyme
• 1 tbsp dried oregano
• 1 jar chipotle chilli paste (Luchito or similar), or 1 tin chipotle in adobo (Amazon or a Mexican grocer), or a mix of whole dried Mexican chillies — chipotle, guajillo, ancho, 5-8 depending on how much heat you want
• 1 1/2 tbsp salt
• Stock (beef or chicken), enough to cover
METHOD
1. In a frying pan, or in the casserole dish you intend to braise in, fry the onions in the oil over a medium heat until well browned. Add the crushed garlic and all the spices, and stir well until aromatic — a couple of minutes should do it.
2. Add the chipotle paste or chipotle in adobo, and keep stirring. If it starts catching on the bottom, add a splash of water to loosen it. Stir in the salt.
If you’re using whole dried chillies instead, rehydrate them in boiling water first, then remove their stems and seeds before adding at this stage.
3. Transfer the whole mix to a food processor or jug blender and blitz until smooth, adding a little water if it needs help coming together.
4. Pack the venison into the casserole dish or a large deep baking dish in a single tight layer. Pour over the blended paste and top up with stock (or beer, if you fancy it) so the meat is fully covered. If using a casserole, put the lid on. If using a baking dish, wrap it first in parchment and then tinfoil so it’s well sealed.
5. Cook slowly in the oven at 140°C fan for 4-6 hours, depending on the age of the animal and how thick the shoulders are.
6. Check for doneness by sticking a fork into a shoulder and giving it a twist — the meat should come away easily with very little resistance.
7. Lift the meat out onto a tray and let it cool for 15-20 minutes. Wearing clean Marigolds or nitrile gloves, pull the meat away from the bones by hand and tear into strips, discarding the bones and any tough cartilage or sinew.
8. Taste the braising liquid left in the dish and season with salt and a squeeze of lime juice if you have it. Return the pulled meat to the liquid and stir well to combine. Taste again!
9. Serve warm in mini wraps with sour cream, chopped raw onion, coriander, salsa, guacamole, chopped tomatoes — whatever you fancy. Equally good in a toastie or burrito!
The meat freezes very well in its sauce — just make sure to reheat it until piping hot before serving.