Cervena venison barbacoa
- Cervena Venison
- 1 kg Cervena Venison shoulder
- 2 to 4 chipotle chili in their sauce
- 1 red onion finely chopped
- 2 bay leaves
- 1 tsp of smoked paprika
- 1 tsp cumin
- 1 tsp clove powder
- 1 tsp salt
- 100 ml lime juice
- 100 ml cider vinegar
- 500 ml Venison or beef stock
- 80 g lard or olive oil
- smoked salt
- Cornbread
- 750 ml milk
- 500 g flour
- 380 g polenta
- 160 g butter melted
- 100 g sugar
- 8 g baking powder
- 3 eggs
- Topping
- 1 avocado
- hot pepper sauce
- grated cheese
- Cilantro
- sour cream
Method
Corn Bread
Pre-heat the oven to 190°C degrees. Butter or spray a baking dish approximately 20 x 20 cm. In a large bowl mix all dry ingredients. Mix the eggs and milk together while making a well in the dry ingredients add and mix slowly. Add the melted butter at the end and then pour into tray and bake for approximately 20 minutes.
Barbacoa
To prepare the barbacoa fry the onions and garlic in a large casserole dish until light brown. Add spices and chipotles and cook for 2 minutes. Add venison and continue cooking until venison is lightly browned, being careful not to burn the spices. Once the venison is browned, add the lime juice, cider vinegar, bay leaves and stock then transfer to the oven at 140°C for approximately two hours until the venison is soft. Drain and keep the liquid and cut or pull the venison into small pieces.
To serve
Reduce the liquid to desired taste and then mix with the venison adding the lard or oil. Top with cilantro, grated cheese, sour cream, avocado and hot pepper sauce. Serve with cornbread.
Servings4
INGREDIENTS
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Corn Bread Barbacoa To serve |
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