• María Fernanda López

Venison Birria (Paleo, Whole 30 & Keto)

Always in the mood for Mexican and a good comfort food? Well, you clicked on the right link! This occasion we are going to be making some good and classic Mexican recipe... birria! Paleo, whole 30 and keto friendly as well.


There's something about saucy Mexican recipes that it just so special and delicious, I decided to mix some of my favorite flavors here! And since chiles has been a staple in my whole life I thought it was time to share this amazing recipe along with some good farm-raised venison from First Light Farms.



About this Venison Birria:

This is extremely easy to make and extremely flavorful! The ingredients are simple and short, and the process of making these is just as minimal and easy, you'll be surprised... your guests and their tastebuds! This recipe is perfect no matter the occasion great on salad, tacos and even ramen!


The bone broth, a delicious and nourishing ingredient... base for the sauce! This recipe is also paleo, whole 30 and keto friendly. Made with simple ingredients that will also create a great comfort food.



What's in this Venison Birria?

As I mentioned earlier, I used First Light Farms farm-raised Venison, chiles, tomatoes and lots of spices! The seasonings are key to this recipe and so classic for every Mexican recipe... very aromatic and flavorful.


You can even pair this recipe with some cauliflower crusts or keto tortillas! As a nutritionist I know that healthy eating should be sustainable and convenient without sacrificing any taste.


The ideas go beyond plain boring salads, for example... I remember growing up, my mother served me steamed cauliflower with mayonnaise, sounds crazy but it works!


You can also try these cauliflower pizza crusts from Cali'flour Foods, me faves!


Veggies is super versatile and they can also be fun; this amazing birria salad for example! Here other of my own recipes:




Overall, these are the ingredients needed for this Venison Birria:

  • Bone Broth

  • Chile de Árbol

  • Chile Pasilla

  • Chile Guajillo

  • Garlic Cloves

  • Bay Leaves

  • Clove

  • Tomato

  • Onion

  • Farm-Raised Venison Loin (used First Light Farms)

  • Oregano

  • Sea Salt

  • Cinnamon

  • Black pepper

These were great as a snack, side dish and even as a low carb salad if you switch the pork rinds! Remember to keep ingredients wholesome and pick wisely! I love having bone broth in my pantry just because it goes so well in so many recipes, this is a clear example!

Nutritional Benefits From This Recipe:

The chiles, herbs and salad here adds some antioxidants and some good a source of vitamin C and along with some healthy fats from the olives. A perfect combination of foods that also provide essential micro nutrients.


Plus farmed raised venison makes the difference too! Low in lipids, it's such a lean and versatile protein... packed with goodness, more minerals and vitamins (B and zinc) thanks to the type of lifestyle these Venison had, less stress. Plus the taste is so much better while also providing better animal treatment, this is why I choose First Light Farms!


And for spices, adding real salt, oregano, cinnamon, pepper, bay leaves and garlic really amps up any taste and aroma to the recipes; a must and another sneaky way to get some micronutrients such as minerals from the sea salt.


Herbs are also a game changer when it comes to your recipes, it makes even more gourmet and special!



The full instructions and ingredient list is listed below. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!



Overall this recipe is:

  • Low Carb

  • Keto

  • Paleo

  • Whole 30

  • Gluten Free

  • Quick and Easy

  • Meal Prep Friendly

  • Delicious!



The end result

These are easy to make, juicy, flavorful and so addicting! I'm obsessed, and since I have always been a fan of anything Mexican, specially comforting and now also venison... all together is just a pleasant experience.


Gosh! It was good. It's such an easy comfort food; saucy, warm and with a nice kick of that spiciness and flavors here!

I enjoyed mine for dinner or lunch, alone and by the forkful in a big bowl of those veggies! A recipe worth making again no matter the season, perfect to share with your friends and family! At the end it's hard to resist a fun and delicious Mexican comfort recipe, even in a salad presentation.



Not boring or complicated! This are a great lunch for kids and grown ups. Pro tip: Prepare these for meal prep and enjoy a nutrient dense meal all week long with different veggies!




This is a great recipe that your family or friends will love! Easy to prepare and super fresh, great for a brunch, lunch and even a dinner. This recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple ingredients!



Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!



With love,

María


 

Try more recipes here!



 

Venison Birria

By María Fernanda López

Serves 8 servings


Ingredients

  • 4 cups of bone broth

  • 1/2 cup of chile de árbol

  • 1/3 cup of chile pasilla

  • 1/2 cup of chile guajillo

  • 4 garlic cloves

  • 5 bay leaves

  • 1 clove

  • 1 roasted tomato

  • 1 roasted onion

  • 1lb. of farm-raised Venison Loin (used First Light Farms)

  • 1/2 tbsp of dried oregano

  • 2 tsp of pink salt

  • 1/4 tsp of cinnamon

  • ½ tsp of black pepper

To Serve

  • 2 cups of spinach

  • 1/2 cup of pickled onions

  • Cilantro

  • You can also have this on tacos

Method

  1. Add the four cups of bone broth, chiles, leaves, clove and garlic in your instant pot and pressure cook for 4 minutes.

  2. Once cooked add the onion, tomato and blend using an immersion blender or your regular blender (transfer again to the instant pot).

  3. Add the salt, pepper, cinnamon and oregano and venison meat.

  4. Pressure cook in Stew for 35 minutes, high and sealed.

  5. Let the steam out once cooked, shred the meat with a fork and serve!

  6. Enjoy!

 
 


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