• 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
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.