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Updated: Jun 6

Venison Pibil Recipe
Photo by Larry White

I adapted this recipe from the classic Mexican dish “Cochinita Pibil” which uses pork instead of venison. I decided to use apple juice instead of the classic lemon juice because I harvested this deer off of an apple orchard. I always like cooking with ingredients that the animal was eating. Here you use banana leaves to wrap the meat, which helps steam and flavor the meat at the same time. You can cook this dish in your oven or on your grill.


· ½ of a 3.5oz package of achiote paste

· ¼ cup – high quality apple juice

· ¼ cup – lime juice

· 3 pounds – boneless venison shoulder or neck

· banana leaves – as needed to completely wrap the meat

· 1 each – red onion (thinly sliced)

· 1 teaspoon - salt

Making the marinade and marinating the meat

1. Pour the lime and apple juice into a bowl along with the achiote paste. Mix until smooth.

2. Place the venison shoulder into gallon freezer bag along with the marinade.

3. Let the meat marinade for at least two hours or overnight.

Cooking the meat

1. Pre-heat your oven or grill to 300 degrees F.

2. Overlap your banana leaves in a roasting pan with enough hanging over the edges to completely cover the meat once in.

3. Place the meat, marinade and onions in the pan on top of the banana leaves.

4. Take a few more banana leaves and wrap them over the top of the meat to ensure that it is completely covered. This will allow the meat to steam inside the leaves.

5. Pour 4 cups over water into the pan.

6. Place the pan inside your 300 degree F oven or grill.

7. Cook for 4-5 hours or until fork tender.


Looking for other venison recipes? These are a few of my favorites:

Lastly, if you make this venison pibil recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.


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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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