One of the true joys of cooking wild game is discovering new and exciting ways to prepare it, keeping your meals fresh and inspiring throughout the year. This recipe draws from my California roots, where I was fortunate to experience some of the best Mexican food imaginable (sorry, Florida).

While venison rump roast isn’t typically considered a prized cut—it’s no backstrap, after all—it has incredible potential when treated right. Too often it ends up in pot roasts or stews, but I’ve found it shines in dishes like this rich, flavorful birria. Birria comes from a spanish word that meant “something of little value”. This is most likely why locals in the state of Jalisco Mx, where it originated, chose the name. They often used less desirable cuts of meat, often goat, and transformed it into a flavorful dish. Slow-cooked with guajillo chiles, chipotle in adobo, and beef broth, the meat becomes tender and deeply infused with the bold, smoky flavors of the sauce.

For this recipe, I’ve chosen to serve it as an elevated tostada—crispy, layered, and full of texture—but it’s equally delicious folded into tacos, wrapped into burritos, piled onto a torta, or scattered over nachos. However you serve it, this venison birria is a perfect way to celebrate wild game with a nod to classic Mexican comfort food.

Ingredients

For the Birria:

• 2 ½ to 3 lbs venison rump roast (or beef chuck), cut into 3-inch cubes
  
• 1 large white onion, chopped
  
• ¼ cup cooking oil of choice
  
• 1 Tbsp each: salt, black pepper, paprika, Mexican oregano, and cumin
  
• 4 dried guajillo peppers, stemmed and seeded
  
• 1 can (7 oz) chipotle peppers in adobo sauce
  
• 1 cup beef broth
  
• 2 garlic cloves
  
• 1 can (14.5 oz) diced tomatoes
  

For the Pickled Red Onions:

• 1 red onion, thinly sliced
  
• 1 cup water
  
• ½ cup white vinegar
  
• 1 Tbsp sugar
  
• ½ Tbsp salt
  
• ½ Tbsp whole peppercorns
  
• 1 garlic clove
  

For the Black Bean Purée:

• 1 can (15 oz) black beans, drained and rinsed
  
• ½ cup water
  
• ½ cup beef stock
  
• 1 tsp salt
  
• 1 tsp black pepper
  
• ½ Tbsp garlic powder
  
• ½ Tbsp cumin
  

For the Tostadas:

• Corn tortillas
  
• ½ cup cooking oil (for frying)
  
• Diced avocado
  
• Crumbled queso fresco
  
• Fresh cilantro
  

For the Consommé Crema:

• ½ cup Mexican crema (or sour cream)
  
• 3 Tbsp birria cooking liquid
  

Instructions

1. Prepare the Birria

Preheat the oven to 280°F (135°C).

In a large Dutch oven, heat ¼ cup of oil over medium-high heat. Add the cubed venison and chopped onion. Season with salt, pepper, paprika, Mexican oregano, and cumin. Sear until all sides of the meat are browned, about 6–8 minutes.

While the meat is browning, soak the dried guajillo peppers in hot water until softened, about 10 minutes. Remove from the water and transfer to a blender. Add chipotle peppers in adobo, beef broth, garlic, and diced tomatoes. Blend until smooth, forming a rich red purée.

Pour the sauce over the browned meat, stirring to combine. Bring to a gentle simmer, cover, and transfer to the preheated oven. Braise for 3 to 3½ hours, or until the meat is fork-tender.

Remove from the oven, shred the meat, and reserve the cooking liquid (consommé) for later use.

2. Pickle the Red Onions

In a small saucepan, combine water, vinegar, sugar, and salt. Heat until the sugar and salt dissolve completely, then remove from heat.

Pack the sliced red onion, peppercorns, and garlic into a 16 oz mason jar. Pour the hot brine over the onions, filling to the top. Let cool to room temperature before sealing. Refrigerate for at least 2–3 hours, or preferably overnight, for best flavor.

3. Make the Black Bean Purée

In a small saucepan, combine rinsed black beans, water, beef stock, salt, pepper, garlic powder, and cumin. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10–12 minutes.

Transfer to a blender and process until smooth. Adjust consistency with a bit of broth if desired. Set aside.

4. Fry the Tostadas

In a shallow skillet, heat ½ cup of oil over medium-high heat. Fry each tortilla for 1–2 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.

5. Assemble the Tostadas

Spread a generous spoonful of black bean purée over each crispy tortilla. Top with a hearty portion of shredded birria. Garnish with pickled red onions, diced avocado, crumbled queso fresco, and fresh cilantro.

In a small bowl, whisk together Mexican crema and 3 tablespoons of the reserved birria consommé. Drizzle the consommé crema over each tostada and serve immediately.

Enjoy the perfect balance of smoky, tangy, and creamy flavors — a true celebration of wild game and Mexican-inspired cooking.