Shredded Venison Chipotle Bowls (Dutch Oven + Slow Cooker Methods)

These easy Shredded Venison Burrito Bowls feature flavor packed tender shredded venison over a bed of rice with all the fixings. The thing I love most about this recipe is that it’s versatile and you can easily swap the Dutch oven method for the slow cooker method depending on your schedule.

Wild game gets such a bad rep for being tough meat. I’m sure you’ve heard it before, but I’m going to repeat it again and again: it’s all in how you prepare it. This recipe is a foolproof way to get tender results, regardless if you use the Dutch oven or the crock pot method.

Recipe Ingredients

Venison Roast: you’ll need a boneless roast that’s at least 1.5-2 pounds. If it’s any smaller, just adjust the cooking times as needed.

Beef Broth: moisture, moisture, moisture.

Chipotles in Adobo: the biggest flavor factor in this recipe. Alter the amount you use for how spicy you want your meat to be. I typically use 2 chipotles because my husband isn’t into spicy meals and it’s not spicy at all!

Onion and Garlic: fresh onion and garlic help to add so much flavor.

Apple Cider Vinegar and Lime Juice: these acids help tenderize the roast.

Spices: there’s a boat load of spices in this recipe, but hopefully you already have them in your cabinet. Mexican Oregano is one that I started keeping in my kitchen 24/7. You’ll see why!


Shredded Venison Chipotle Bowls (Dutch Oven + Slow Cooker Methods)

Shredded Venison Chipotle Bowls

These flavor packed bowls feature the most tender venison you’ll have regardless if you chose the slow cooker method or the Dutch oven method.

  • Author: Jenn Homa
  • Yield: 68 servings 1x
  • Method: Slow Cooker, Dutch Oven


  • ~ 1.5-2 pound Deer or Elk Roast
  • Salt & Pepper
  • 23 tbsp of Olive Oil
  • 1 Medium White Onion, Sliced
  • 2 Bay Leaves
  • Cooked White Rice, For Serving

Braising Liquid

  • 1.52 cups Beef Broth
  • 23 Chipotles in Adobo Sauce
  • 1 tbsp of the Adobo Sauce, from the chipotle pepper can
  • 2 tbsp Minced Garlic
  • 2 tbsp Apple Cider Vinegar
  • Juice from One Lime
  • 1 tbsp Cumin
  • 1 tbsp Mexican Oregano
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder


  1. Pat venison roast dry using paper towels. Season all over with salt and pepper and set aside.
  2. Prepare the Venison:
    1. Slow Cooker Method:
      1. Heat a Dutch oven over medium high heat. Add in two tablespoons of olive oil. Sear venison roast on all sides. Once seared, remove from the Dutch oven set into your slow cooker.
      2. Blend together ingredients for braising liquid and add to slow cooker along with the sliced onion and bay leaves. Cook on low for 8 hours.
      3. Once the roast is fall apart tender, use two forks to shred. Stir well to completely coat the venison in the sauce.
      4. Serve over a bed of rice with lettuce, pico de gallo, avocado slices,  jalapeños, and cilantro to garnish.
    2. Dutch Oven Method:
      1. Preheat your oven to 325 degrees F
      2. Heat a Dutch oven over medium high heat. Add in oil. Sear venison roast on all sides. Once seared, remove from the Dutch oven set onto a plate.
      3. Add ingredients for the braising liquid to the Dutch oven and use a hand blender to blend until smooth. Add in onions, and the bay leaves and mix well. Add back in the venison and top with the lid and place into the preheated oven for 3 hours or until the meat is tender.
      4. At the end of the cooking time, uncover the pot and shred meat in the pot using two forks to pull it apart.
  3. Plate: Place shredded venison over a bed of cooked white rice with desired toppings/garnishes.

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