Wild Recipes

Dutch Oven Venison Barbacoa Tacos

4.5 from 2 votes

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My family and I have been big campers for the last ten years, but this was the first year
in a long time where we weren’t able to get away for a weekend. Travel, sports, and home
projects took precedent and our relaxing days outside by the campfire took the back seat.

I wanted to prepare this recipe as if I was in the woods with my
husband and kids, making dinner on one of our adventures in the Adirondack mountains, but I
settled for the backyard on one of our rare quiet days instead. You can cook this over a campfire,
charcoal grill, or outdoor propane gas burner. I used my turkey fryer so that I could better
gauge the cooking temperature, but as this was my first attempt at making this type of dish
outdoors, I will almost certainly be trying it in other forms to see which way I like it best.

You can prepare this flavorful dish whether you prefer to cook indoors or outdoors, on a campfire or on the stove.

Prep Time: 20 Minutes
Cook Time: 4.5 hours
Servings: 4

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Dutch Oven Venison Barbacoa Tacos

Recipe by Natalie Auer
4.5 from 2 votes
Course: Wild Recipes


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  • Equipment
  • 7.5 qt cast iron camp stove

  • Campfire Dutch oven tripod if cooking over an open flame

  • Propane gas outdoor burner

  • Ingredients
  • 2 lbs Venison top round

  • Spices
  • 3 bay leaves

  • 2 tsp coarse salt

  • 1 tsp ground white pepper

  • 1 ½ tsp dried oregano

  • 1 tbsp ground cumin

  • ¼ tsp ground cloves

  • Condiments
  • 2 tbsp apple cider vinegar

  • 2 tbsp cooking oil

  • 10 cups venison bone broth (or beef if unable to get your hands on some)

  • Produce
  • 1 large white onion chopped

  • 4 chipotle peppers in adobo sauce finely chopped

  • 5 cloves garlic finely chopped

  • ½ c fresh lime juice

  • ¼ c fresh cilantro


  • Heat oil in pan on medium to high.
  • Take salted venison roast and pat it dry.
  • Brown meat on all sides.
  • Remove from the pan and set aside.
  • Lower heat medium to low and add both the onion and garlic. Cook 5 minutes.
  • Add spices and chipotle peppers. Cook for 1 more minute.
  • Pour in lime juice, apple cider vinegar, and half of the bone broth. Bring to a boil.
  • Set Venison roast into the liquid and cover. Simmer for 3 hours.
  • Liquid will cook down a bit. Add in remaining liquid, cook for 1 more hour.
  • Remove bay leaves, discard. Take venison out and shred, return to liquid.
  • Serve on soft or hard-shell tacos along with all the toppings you’d like. I love to add shredded
    lettuce, thinly sliced radishes, crumbled cotija cheese, roasted red peppers, fresh salsa or
    jalapeños, and sour cream. Enjoy!

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Natalie Auer

Natalie Auer is an avid cook and new hunter/angler. She lives in the beautiful Hudson Valley of New York State with her two sweet children and wonderful husband Jon. She attended college in Poughkeepsie New York at Marist College School of Business and studied Fine Arts. She works in banking and loves to spend as much time as she can outdoors with her family.

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