These pulled venison carnitas are an absolute flavour bomb and will make the perfect meal for feeding friends who are new to game meats
1kg Venison or Beef (slow cook cuts)
50-80g of Hohnke Double Shot rub
400g Supafry animal fat (secret weapon)
2 Fresh chillies
Cheese (feta works well)
Coriander, red onion and lime are optional
- Coat the venison in Hohnke Double Shot. Keep any seasoning that didn't stick and add it to the slow cooker later.
- Melt a bit of animal fat in a pan and heat to a medium high temperature.
- Brown/sear all sides of the meat quickly to lock in the juices.
- Melt 350g of animal fat in the slow cooker on high.
- Once browned/seared, put meat into the slow cooker. Melt more animal fat in the slow cooker until the meat is mostly covered.
- Scratch up all the crispy seasonings and fat from the pan and tip it into the slow cooker.
- Add leftover seasoning from coating meat plus two whole chillies (leave the chillies out if you don’t want it spicy)
- Slow cook on high for around 4 hours or until you can shred with two forks. You can dial it back to low until you’re ready to shred.
- Shred meat with two forks.
- Heat up a pan, add two tablespoons of oil from the slow cooker, fry off a serve of shredded venison until crispy. You can add a squeeze of lime juice to the meat if you want (just be careful of oil spitting).
- Cook the tortilla in the fatty juices in the pan.
- Serve with any mix of salad. You can go full gourmet with rocket, baby spinach and kale or go stock as a rock.
- Mash up some avo and add some sour cream and use as a dressing. This helps to smooth out the crispy texture of the fried off venison.
- To elevate, add coriander & feta. (I'm expecting to cop some heat for mentioning coriander, if you don't like it, don't put it on and stop whining)
- Keep any leftovers with the animal fat from the slow cooker in a covered container, in the fridge for the next day or freeze.
Recipe & Photos: Chris Burns