This is a great way to use a venison shoulder. The meat can be used as filling for tacos, burritos, tamales or on top of a sandwich.
Venison Shoulder in a Tomatillo Chili Pepper Sauce
- 2-3 lb venison shoulder
- 2 dried ancho chilis stems removed
- 4 dried chili de arbols stems removed
- 28 ounce can tomatillos drained
- 1 lime
- 1 large onion diced fine
- 1 green pepper diced medium
- 4 cups chicken stock
- 1 bunch cilantro
- 2 tbsp bacon fat
Soak dried peppers in 2 cups boiling water until soft. In a blender place 1/2 the cilantro, tomatillos, lime juice, lime zest, peppers and water and blend until smooth. In a large stock pot heat fat until sizzling and sear shoulder on all sides. Remove meat to a plate and add onion to pan. Turn heat to low and saute until golden then add green pepper and saute until soft. Add chicken stock, turn heat to medium and de glaze pan. Add tomatillo sauce and bring to a boil then turn down to a simmer, add meat and cook on low partially covered until meat falls off bone, about 2 hours. Remove pan from heat. Remove meat and shred by hand then add back to sauce and bring back to a simmer. Cook until thick and season with salt, pepper and more cilantro.