This venison carnitas recipe turns a tough, often overlooked cut into something deeply flavorful. Slow braising breaks down the connective tissue until the meat is tender and rich, then a quick sear in a hot skillet adds that signature carnitas crisp. If you usually grind your shanks, this is the perfect recipe to save them for!
TL;DR
Venison shanks are loaded with collagen, which slowly turns into rich gelatin when braised, making the meat tender and flavorful. Instead of grinding shanks, cook them low and slow, then crisp the shredded meat for carnitas with juicy centers and crispy edges.
Ingredients
- Venison Shanks: Bone-in venison shanks are ideal here, but you can use other bone-in roasts. Long cooking breaks down connective tissue into rich gelatin, giving you juicy, flavorful meat. If you enjoy this cut, you might also like elk osso buco braised in red wine, venison stew, or roasted elk bone marrow.
- Spices: This recipe uses simple pantry spices (cumin, oregano, chili powder, salt, and black pepper) to let the venison shine without overpowering it.
- Pork Lard: Pork lard adds richness and helps the meat crisp beautifully. Tallow, duck fat, or avocado oil also work well.
See recipe card for quantities.
Equipment
You don't need anything fancy for this recipe.
- Crock pot or slow cooker
- Fine-mesh strainer
- Large cast iron skillet
How to Make Venison Carnitas
This recipe comes together in two simple steps: a slow braise to tenderize the shanks, followed by a quick crisp in a hot skillet for classic carnitas texture.
- Step 1: Combine the salt, cumin, oregano, black pepper, and chili powder in a small bowl.
- Step 2: Pat the venison shanks dry with paper towels, then rub the spice mixture evenly over all sides.
- Step 3: Place the seasoned shanks in the crock pot.
- Step 4: Scatter the vegetables (onions, jalapeño, and garlic) over the meat. Pour in the orange juice, lime juice, and stock.
- Step 5: Add the bay leaves and 1-2 tablespoons of pork lard or other cooking fat.
- Step 6: Cover and cook on high until the liquid is simmering (about 2 hours), then reduce to low and continue cooking until the meat is fork-tender and easily shreddable (about 6-7 hours).
- Step 7: Transfer the shanks to a plate and shred the meat, discarding any connective tissue and bones.
- Step 8: Strain the braising liquid through a fine-mesh strainer.
- Step 9: Return the shredded meat and strained liquid to the slow cooker to keep it moist.
- Step 10: Heat a large cast iron skillet over medium-high heat and add a tablespoon of lard. Working in batches, add the shredded meat along with a splash of the cooking liquid.
- Step 11: Cook, flipping halfway through, until the meat is browned and crispy at the edges but still juicy (about 8-10 minutes). Add small amounts of cooking liquid as needed to keep the meat moist while it caramelizes.
- Step 10: Use the carnitas for tacos, burritos, burrito bowls, or nachos. Enjoy!
Pro Tips
- Don't rush the braise. Shanks need time for the connective tissue to fully break down.
- Keep some of the strained cooking liquid nearby when crisping to prevent the meat from drying out.
- Use pork lard for a more authentic carnitas flavor and rich mouthfeel.
- Crisp in batches for the best texture; overcrowding the pan will steam the meat instead of browning it.
Storage
Store leftover venison carnitas in an airtight container in the refrigerator for several days, keeping a little of the cooking liquid with the meat to maintain moisture. This recipe is perfect for busy days and meal prep.
To freeze, let the shredded venison cool completely, then portion it into freezer-safe bags or containers with some of the strained cooking liquid. Seal, label, and freeze for up to three months; vacuum sealing also works very well for longer storage.
To reheat, thaw overnight in the refrigerator, then crisp the meat in a skillet following the recipe instructions.
Serving Suggestions
Serve venison carnitas in warm tortillas topped with pickled red onions or pickled jalapeños, fresh herbs like cilantro or chives, and a squeeze of lime. They're also great in burritos, burrito bowls, nachos, or even Mexican-inspired polenta bowls for something a little different.
Recipe FAQs
Traditionally, carnitas are made with pork. Red meat like venison or beef also work beautifully when cooked low and slow, especially tougher cuts like shanks or shoulders.
Time and moisture. Slow cooking breaks down tough fibers, and finishing the meat in a hot pan creates the signature crispy edges while keeping the inside juicy.
Deer shanks are best braised or slow-cooked. Recipes like carnitas, osso buco-style shanks, soups, and stews allow the collagen-rich meat to fully tenderize instead of drying out.
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Thank you!
Annie
📖 Recipe
Venison Shank Carnitas
Ingredients
- 5 lb bone-in venison shanks (I used 2 hind shanks)
- 1 tablespoon kosher salt
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 cups onions, diced (about 1 large)
- ¾ cup jalapeño, diced (about 2 large)
- 2 tablespoon garlic, minced (about 6 cloves)
- ¾ cup orange juice (about 3-4 medium oranges)
- ¼ cup lime juice (about 2-3 limes)
- 3 cups stock (wild game, beef, etc.)
- 2 bay leaves
- pork lard (or other cooking fat)
Instructions
- Combine the salt, cumin, oregano, black pepper, and chili powder in a small bowl.
- Pat the venison shanks dry with paper towels, then rub the spice mixture evenly over all sides.
- Place the seasoned shanks in the crock pot.
- Scatter the onions, jalapeño, and garlic over the meat. Pour in the orange juice, lime juice, and stock. Add the bay leaves and 1-2 tablespoons of pork lard or other cooking fat.
- Cover and cook on high until the liquid is simmering (about 2 hours), then reduce to low and continue cooking until the meat is fork-tender and easily shreddable (about 6-7 hours).
- Transfer the shanks to a plate and shred the meat, discarding any connective tissue and bones.
- Strain the cooking liquid through a fine-mesh strainer. Return the shredded meat and strained liquid to the slow cooker to keep it moist.
- Heat a large cast iron skillet over medium-high heat and add a tablespoon of lard. Working in batches, add the shredded meat along with a splash of the cooking liquid.
- Cook, flipping halfway through, until the meat is browned and crispy at the edges but still juicy (about 8-10 minutes). Add small amounts of cooking liquid as needed to keep the meat moist while it caramelizes.
- Use the carnitas for tacos, burritos, burrito bowls, or nachos. Enjoy!
Freezing Instructions
- Let the shredded venison cool completely. Portion the meat into freezer-safe bags or containers with a little of the strained cooking liquid to keep it moist. Seal, label, and freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator, then follow the steps above for crisping.
Notes
- Bone-in venison shanks are ideal here, but you can use other bone-in roasts. Long cooking breaks down connective tissue into rich gelatin, giving you juicy, flavorful meat.
- Use pork lard for a more authentic carnitas flavor and rich mouthfeel. Tallow, duck fat, or avocado oil also work well.
- Don't rush the braise. Shanks need time for the connective tissue to fully break down.
- Keep some of the strained cooking liquid nearby when crisping to prevent the meat from drying out.
- Crisp in batches for the best texture; overcrowding the pan will steam the meat instead of browning it.
Annie Weisz says
These carnitas are just as good as pork, if not better! I love them served in tacos with pickled onions and a squeeze of lime.