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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.

Ingredients

Scale
  • ~ 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

Instructions

  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.