Real deal venison barbacoa tacos

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  • 1 deer leg
  • 1 deer head (optional but that’s the original way)
  • 2 red onions
  • Sea salt to taste
  • 1 garlic head
  • Oregano leaves
  • Limes
  • Cilantro
  • Corn tortillas
  • Salsa verde or salsa taquera

InstructionsImage of prepared recipe

  • Use a big steamer pot where you can fit all the meat you want to cook. This is a great way to combine tough parts like the neck and mixed it up with some of the fat.
  • Fill the steamer with water and fit the steaming divider tray.
  • Place the meat, whole onion, garlic head, some oregano and about a handful of sea salt into the pot.
  • Set burner to the lowest heat setting and simmer for 12 hours.
  • Shred the meat. It should fall off the bones very easily and be very tender.
  • Mix the cooked meats and fats.
  • Finely chop one onion and cilantro.
  • Heat corn tortillas.
  • Assemble tacos using tortilla, barbacoa, cilantro, onion, salsa, lime juice and salt.

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