Ingredients

• 2kg venison

• 2 Tbsp olive oil

• 200g Barker’s Really Useful Chipotle Sauce

• 1 beef stock cube

• 4 Tbsp minced garlic

• 1½ Tbsp ground cumin

• 1 Tbsp dried oregano

• 1 tsp ground coriander

• ¾ tsp salt

• ½ tsp black pepper

• ¼ tsp cloves

• ½ cup lemon juice

Method

Step one: Cube meat and sear each side with oil in frying pan. (I use knuckles with sinew.)

Step two: Add meat to slow cooker, then add all other ingredients. Stir to evenly coat. Push down to ensure everything’s covered in liquid.

Step three: Cook on high for 7 to 10 hours.

This recipe is perfect for tacos, burritos, and nachos! I put leftovers on a pizza using Barker’s Really Useful Chipotle Sauce as a base and cheese, barbacoa venison, capsicums, onions, coriander and jalapenos as the toppings.

Recipe is modified from Bull Cook and Authentic Historical Recipes and Practices by George and Bertie Herter.