Some recipes find you at exactly the right moment. JJ Quinn’s family had barely recovered from a recent birria taco night when this venison birria stew recipe by Elevated Wild crossed her path. It was almost as if the recipe already knew the family was hooked on birria. Call it kismet, call it the universe running a very targeted campaign; either way, it showed up. Better still, it skips the fry-and-refry tortilla marathon entirely: this is birria in the Dutch oven, where venison shanks, toasted chiles, and a pinch of cinnamon slow-simmer into a very rich broth. All of the flavor, a fraction of the mess…and proof that the best recipes sometimes find you after the feast, not before! You don’t want to miss this….

Venison Birria Stew

Prep: 25 minutes · Cook: 4–6 hours · Yield: A big batch — it freezes well

Ingredients

Amount	Ingredient
2–4	Venison shanks, cross-cut
½	Onion, chopped
4	Garlic cloves
2	Bay leaves
4	Dried guajillo peppers
8	Dried ancho chile peppers
1 tsp	Dried Mexican oregano
1 tsp	Ground cumin
2 tsp	Salt
1 small stick	Cinnamon
1 tsp	Ground ginger
12 oz can	Crushed tomatoes
2 quarts	Stock
½ cup	Pork lard
—	For serving: cilantro, raw onion, lime, warm tortillas

Method

1. Preheat the oven to 300°F.
2. Build the base: Combine everything except the venison in a large saucepan and simmer for 15–30 minutes. Remove the bay leaves and cinnamon stick, then blend the liquid and set aside.
3. Sear: Season the venison with salt and pepper, then sear both sides over medium-high heat in a Dutch oven.
4. Braise: Pour in the purée, cover, and transfer to the oven. Cook for 4–6 hours, until fork-tender.
5. Serve: Skim some of the fat from the top, then garnish with cilantro, raw onion, and lime — with tortillas on the side.

Notes

• No pork lard? Duck or bear fat is the first-choice swap; beef tallow works too (thicker mouthfeel), as does deer tallow if you like that waxy note.
• No shanks? A neck or shoulder roast substitutes well — or leave the shanks whole if they fit your pot.
• Serve it hot — the fat thickens as it cools.
• Hominy makes a great partner for soaking up the spicy broth, tortilla-style or straight from the spoon.

^{Feature photo via Elevated Wild}