Deeria: Mule Deer Birria

A Kifaru × Rolling Bones Barbecue Collaboration

Birria is built for long cooks and deep flavor, which makes it a natural fit for mule deer. This recipe was developed with Rolling Bones Barbecue to take a hard-earned venison roast and turn it into rich, smoky, dunk-worthy tacos that honor the animal and the process.

The method is simple but deliberate: smoke first for flavor, braise low and slow for tenderness, then crisp everything up in a skillet. The result is shredded venison coated in chile-forward sauce, served with a proper consommé for dipping.

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Ingredients

The Meat

• 1 3-5lb deer arm or blade roast, scale this recipe for larger roasts

• ½ pound bacon

The Braise

• 10 garlic cloves

• 1 onion, chopped

• 4 Roma tomatoes, chopped

• 4 cups water

• 2 Tbsp beef bouillon

• 1 Tbsp kosher salt

• 1 tsp cracked black pepper

• 1 tsp Mexican oregano

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp ground cumin

• 2 bay leaves

• 3 dried ancho chiles, stemmed

• 5 dried guajillo chiles, stemmed

• 3 dried arbol chiles, stemmed

• 1 stick Mexican cinnamon (or ½ tsp ground)

• ⅛ tsp ground ginger

• ⅛ tsp ground cloves

• Juice of 2 limes

To Serve

• Corn tortillas

• Oaxaca cheese (can substitute mozzarella, but it has less salt)

• 1 onion, finely diced

• 1 bunch cilantro, minced

• Lime wedges

Step-by-Step Instructions

1. Prepare the Braise

In a foil pan large enough to hold the deer, combine all braise ingredients except the lime juice.

2. Set Up the Meat

Place the bacon on a wire rack. Set the venison on top of the bacon and season the venison with your favorite beef rub.

3. Smoke

Place the wire rack over the foil pan and smoke over oak at 250°F until the internal temperature reaches 165°F (approximately 3 hours).

4. Braise

Transfer the meat into the braise, cover with foil, increase the temperature to 275°F, and cook for 4 hours, or until tender enough to shred. Note: You can swap to the oven or keep the smoke rolling at 275°F. I’d recommend the oven because the meat is no longer taking on smoke and you won’t have to tend fire. Don’t be surprised if the internal temp of your deer when tender is around 205-210°F.  

5. Drain

Once tender, remove the shoulder and strain solids from the braise, reserving the liquid. This is your consommé.

6. Make the Sauce

Blend solids with just enough consommé to get the blender going. Strain through a fine mesh strainer then add the juice of 2 limes – this is your sauce.  

7. Shred and Coat

Shred meat in a bowl, add sauce to a good consistency – well coated but not soupy. If it feels like it needs more fat, add in some consommé 

8. Serve

Heat skillet with some oil (bacon fat, beef tallow, plain old cooking oil – anything works) over medium heat, dip corn tortillas in consommé, put tortilla in pan and add shredded cheese to half the tortilla followed by meat, white onion, and cilantro. Fry until just beginning to crisp then fold the tortilla over and let cook for about 1 more minute before flipping and cooking another minute. 

Serve with consommé and lime wedge – a power move is chili crisp. 

Final Notes

This dish is meant to be cooked slow, eaten hot, and enjoyed with people who appreciate the work behind it. Whether it’s a post-hunt meal or a weekend cook for friends, Deeria: Mule Deer Birria is a reminder that wild game, done right, doesn’t need shortcuts.

In the words of Rolling Bones Barbecue, "Eat B.B.Q. Live Forever."

Recipe by Rolling Bones Barbecue
rollingbonesco.com | @rolling_bones_bbq