5 days ago
54
Chef J.D. Fratzke holds hunting with his family in Minnesota and Wisconsin near and dear to his heart. He shares a recipe using the venison. J.D.’s book, Dharma Butcher, is available for purchase.
Venison barbacoa
Ingredients:
• 2 to 3 lbs. venison shoulder roast, boned out, cleaned of veins and cut into 8 oz. pieces
• 1/4 cup adobo rub*
• 1/4 cup olive oil
• 1/2 lb. yellow onion, fine dice
• 8 garlic cloves, peeled, clipped and smashed
• 1/4 cup sambal oelek
• 1 cup marinara sauce
• 2 cups burgundy wine
• 2 quarts vegetable, poultry or game stock
Directions:
...
Ingredients:
• 2 to 3 lbs. venison shoulder roast, boned out, cleaned of veins and cut into 8 oz. pieces
• 1/4 cup adobo rub*
• 1/4 cup olive oil
• 1/2 lb. yellow onion, fine dice
• 8 garlic cloves, peeled, clipped and smashed
• 1/4 cup sambal oelek
• 1 cup marinara sauce
• 2 cups burgundy wine
• 2 quarts vegetable, poultry or game stock
Directions:
...
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