Wild Game Barbacoa

Honor every part of the harvest with this "low and slow" barbacoa. By braising venison shanks or turkey legs in a rich blend of chipotle, citrus, and warm spices, you transform these tougher cuts into succulent, fall-off-the-bone meat. Served with a crisp jalapeño-lime slaw and shared over warm tortillas, it’s a vibrant, communal meal that proves nothing goes to waste in the Kinfolk kitchen.

Ingredients

Barbacoa

• 2 to 3 lbs of venison shanks or wild turkey legs

• 1 can of chipotles in adobo

• 1 red onion diced

• 1 head of garlic diced (lots of garlic, adjust to your taste)

• 2 to 3 bay leaves

• 1 tablespoon smoked paprika

• 1 tablespoon ground cumin

• 1 teaspoon ground cloves

• 1 tablespoon kosher salt (to taste)

• 1 teaspoon black pepper

• 2/3 cup lime juice

• 2/3 cup apple cider vinegar

• 1 quart wild game stock (or beef)

Slaw

• 1 head of green or napa cabbage

• 2-3 jalapenos

• 2-3 limes

• 1 bunch cilantro

Instructions - Barbacoa

1. Preheat oven to 325

2. Generously salt and pepper the shanks/legs

3. Heat up a large cast iron dutch oven (5+qt) with oil (high temp oil)

4. Quickly brown the shanks/legs on all sides and remove from pan

5. Add a bit more olive oil and sauté the dice onions until soft. Add the garlic and sauté for just a minute or so (be careful to not burn the garlic)

6. Add the lime juice and cider vinegar and scrape up any brown bits stuck to the pan. Then add the stock.

7. Add all spices and stir in.

8. Add shanks/legs to the liquid and ensure at least 3/4 covered in liquid. Add more stock (or water) as needed.

9. Cover and cook in oven until meat is fall off the bone (~ 3 hours but check periodically)

10. Remove from heat, let cool, pick meat from bones, shred and add back to liquid.

11. Ready to eat! Add to tortillas of your choice. Top with sour cream, slaw (recipe below), cilantro or whatever you like on your tacos!

12. Optional (but recommended): Crisp the meat in a hot cast iron with some fat before putting on taco!

Instructions - Slaw

1. Chop or shred the cabbage and put in a bowl

2. Dice jalapenos and add to the cabbage

3. Chop cilantro and add to the cabbage

4. Juice limes and pour juice over cabbage

5. Season with salt and pepper and toss