Venison Shank Carnitas
Make tender, crispy venison carnitas from shanks with a slow braise and quick skillet sear. Skip the grinder! This recipe is worth saving your shanks for.
Servings: 8
Calories: 304kcal
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.
Nutrition
Calories: 304kcal | Carbohydrates: 6g | Protein: 35g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 131mg | Sodium: 1129mg | Potassium: 714mg | Fiber: 1g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 6mg
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