“Birria with Mule Deer Neck”

Description:

Tacos are an essential part of my family’s meal plan throughout the year. This “Birria with Mule Deer” recipe has become one we use over and over again because I know it will get devoured every time. With two girls in school sports 9 months of the year it’s important to me that they get quality healthy meals as often as possible. These tacos are a fast easy way to put dinner on the table, or in a tinfoil wrapper for those weeknights on the go knowing either way they are getting eaten.

For this recipe I like to use the less desirable cuts of meat like neck roasts or front leg cuts that can be cumbersome when prepared otherwise.

-Serves 4 people

Ingredients:

Mule Deer Shoulder roast or Neck Roast (Bone in Meat is fine as long as it can fit in your crock pot)

2 mexican beers

3 tablespoons of minced Garlic

2 tablespoons of Cumin

4 Chilies (Ancho Preferred)

4 Bay leaves

Tablespoon Salt

Cinimon Stick

1 Orange

1 quart or game stock or beef broth if no stock

3 Limes

White Onion

Fresh Cilantro

Honey

Cherry Tomatos

Queso Fresco

Corn Tortillas

Cooking Instructions:

Prep:

Dice White Onions

Slice Lime into 8 equal pieces

Separate Cilantro into small sprinkle-able peices

Cut Cherry tomatoes into halves

Warm Tortillas in the oven or stovetop

Break up Queso fresco into chunks

Cook Meat:

In a crockpot on medium heat combine

• 2 mexican beers
• Garlic
• Diced Onions
• Sliced and Juiced orange
• Sliced and juiced lime x 2
• Whole Neck roast
• 2 tablespoons of Cumin
• 4 Chilies (Ancho Preferred)
• 4 Bay leaves
• Quart Game Stock (Barely cover meat in liquid)

Cook on medium heat for 6-8 hours until meat separates from bone and is fork shredable.

Take meat and chillis out of crockpot and set aside in small bowl

(Make Sure to remove Bay leaves, cinnamon stick, bones, cartilage, undesirable components)

Save Crockpot juice for later

In cast iron Skillet over medium high heat:

• add Tablespoons Olive Oil
• add Meat, Chilies,
• add 1/4 cup of Honey (to caramelize and coat meat in sweet sticky glaze)
• Stir frequently until meat glaze is complete (5-7 min)

Build Taco:

In warm Corn tortilla add meat/chilies mix

Sprinkle Cilantro, Queso fresco, cherry tomatoes, and white onion on top

Serve with small cup of Crock pot juices for dipping

Cocktail Pairing:

This recipe goes best with a simple Mexican style lager.

Get Cooking!

As always, Good luck this fall everyone and remember to send any success pictures or stories from the field to Web@muledeer.org and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the mule deer foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/

Trevor J Hubbs @TrevorHubbs on Instagram

Trevor is the Communications Manager for the Mule deer Foundation. He grew up hunting and fishing the eastern edge of the Ozark Mountains for quail, ducks, and bucks. Trevor is also a contributor for “Fur, Fish, and Game”, “Lethal Minds Journal”, “Strung Magazine”, “Fly Fisherman”, and “Shooting Sportsman.