2024Vol41No3NBUJournal

BRAISED VENISON TACOS WITH PINEAPPLE JALAPENO SALSA

By Cole and Morgan, CM Barndominium Visit cmbarndominium.com for more recipes!

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Ingredients 4-6 Venison Shanks (you can use venison, moose, beef or pork) 1/2 a white onions finely diced 4 coves minced garlic 398ml can of tomato sauce 3-4 cups beef broth 1 can of chopped chipotle peppers in adobo 1 tbsp chili powder 1 tbsp cumin 1 tbsp maple syrup juice of 1 lime 1/2 tsp salt Instructions 1. Start by preheating your oven to 350F. 2. Season the shanks on both sides with salt and pepper. Heat a couple tbsp of oil in a Dutch oven or braiser over high heat. 3. Add the shanks to the hot pan and sear for a couple minutes on each side to get a nice crust. Remove the shanks from the pan and set aside. 4. To that same pan, add the onion and garlic. Sauté for 2 minutes over medium heat, then add in the cumin and chili powder and stir. 5. Next, add about 1/2 cup of the broth to deglaze the pan. 6. Add the rest of the broth, along with the tomato sauce, chopped chipotles, maple syrup, lime juice and salt. Stir everything together until well combined, then place the shanks back into the pan of the sauce. If the shanks are not mostly covered with the sauce, pour a bit more broth over top to cover them. 7. Cover the pan with a lid and place in the oven to cook until nice and tender. This will take anywhere from 3-5 hours depending on the size of your shanks. You want to be able to stick a fork in them and have them fall apart. If they aren't that tender, keep cooking them! 8. While the shanks are cooking, prepare the pineapple salsa. Simply stir together all of the salsa ingredients in a medium sized bowl, cover and place in the fridge.

Pineapple Jalapeno Salsa 2 cups fresh diced pineapple 1/2 cup diced red onion 1 jalapeno (seeded and chopped) 1/2 cup chopped cilantro

For the Tacos Fresh Sourdough Tortillas Guacamole Thinly sliced cabbage Crumbled feta or cotija cheese Pickled red onions Lime

1/2 tbsp honey juice of 1 lime pinch of salt

9. Once the meat is nice and tender, remove it from the oven. Remove the bones from the pan and gently shred all of the meat with tongs or a couple forks. 10. Finally, build your tacos. Start with warm tortillas, add some guacamole, a big spoon of that meat, fresh cabbage, some of the pineapple salsa, crumbled feta or cotija, pickled red onions and a squeeze of lime juice. 11. Serve immediately and enjoy!

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NBU Journal . Volume 42 . Number 2 50