An adventurous January hunt into the Sierra Madre Mountains of northern Mexico provided the opportunity to cook Coues deer in traditional ways. Backstraps were marinated and grilled over hardwood coals. A hind quarter was segmented into muscle groups, dry rubbed with spices and browned on the surface of the woodstove in a frying pan greased with lard. The meat was then slow-braised in the woodstove, which was kept stocked with black oak to help maintain the temperature around 250°F.
The results were outstanding, feeding a crew of hunters, cowboys and camp hands who enjoyed the secluded beauty of the remote and rugged territory the small whitetails call home. It was a great reminder that simple isn’t without deep, rich flavor and meat so tender that you tend to overeat.
Ingredients
- 5 to 6 lbs. venison, round and or shank
- 2 Tbsp ground chipotle peppers
- 1 Tbsp salt
- 1 Tbsp coarse pepper
- 1 Tbsp sugar
- 3 Tbsp olive oil or lard
- 1 cup red wine
- 2 14.5 oz. cans diced tomatoes
- 1/2 cup apple cider vinegar
- 1 yellow onion, diced
- 6 cloves garlic, pressed
- 1/2 cup molasses
- 4 jalapeno peppers, sliced
- 2 Tbsp Worcestershire sauce
Directions
- Preheat oven to 250°F. If needed, segment the hind quarter into individual muscle groups.
- Combine chipotle peppers, salt, coarse pepper and sugar, then coat the venison evenly on all sides.
- Heat a heavy pan over medium-high heat and add olive oil or lard. Sear the meat until well browned on all sides. Transfer the seared meat to a roasting pan with tight fitting lid.
- Deglaze the searing pan with red wine, scraping up any browned bits. Add diced tomatoes, apple cider vinegar, onion, garlic, molasses, jalapenos and Worcestershire sauce, then bring to a light simmer.
- Pour the braising liquid over the meat and cover with the lid.
- Place the roaster in the oven and braise for 6 to 8 hours, turning the meat once during cooking.
- The venison is done when it pulls apart easily with a fork.
- Cut or shred the meat into pieces and serve hot.
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