Venison Shank Carnitas

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, soy braised elk shank, 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.

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.

pouring citrus juice over venison shanks in crock pot.

Step 4: Scatter the vegetables (onions, jalapeño, and garlic) over the meat. Pour in the orange juice, lime juice, and stock.

venison shank carnitas ingredients in crock pot.

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.

pouring carnitas liquid through strainer.

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.

pouring liquid into skillet with venison carnitas.

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.

venison shank carnitas in skillet with limes.

Step 10: Use the carnitas for tacos, burritos, burrito bowls, or nachos. Enjoy!

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.

Recipe FAQs

Which meat is best for carnitas?

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.

What is the secret to good carnitas?

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.

What to do with deer shank meat?

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.