Chipotle Pineapple Venison with Corn & Avocado Salsa

On this journey to creating more Summer recipes using wild game meat, I bring you my Chipotle Pineapple Venison with Corn and Avocado Salsa! It is sweet, spicy and full of fresh flavor, perfect for any night of the week.

When I tell you this may just be one of my favorite recipes I have ever created for Venison, I am not kidding! This Chioptle Pineapple Venison Roast starts with slow cooking the Venison for 3-4 hours in a dreamy tomato based chipotle sauce, filled with sweet pineapple. You then serve it on a bed of rice with the most refreshing corn and avoacado salsa. The flavor combos in this dish are truly insane!

I love doing a slow cooked Venison roast because they slowly break down and become tender and flavorful. It is a great way to use up those cuts that aren’t as desirable and have more connective tissue throughout. I know we all love a good classic roast dinner but I highly recommend giving this flavor packed recipe a try and I know you will love it.

Tips for Making Chipotle Pineapple Venison

1. The quality of your Venison dishes always starts with the quality of your butchering! The less silver skin you have on your meat to begin with, the better the result. If you don’t love that “gamey” flavor then you absolutely want to make sure you do not leave any silver skin on the meat.
2. Give yourself ample hours for cooking this roast. Depending on the size of the roast you use, it can take anywhere from 3-5 hours to breakdown enough to where it is so tender you can shred it. Just keep an eye on it after 3 hours is up, and don’t stop cooking it until its fork tender.
3. If you want a smokier flavor, you can slow cook this on a pellet smoker and if not the oven works great too! Either or will give you a great result.

Chipotle Pineapple Venison with Corn & Avocado Salsa Ingredients

Venison Roast– You can use any cut of roast you like and it can be venison, beef, moose or any other wild game meat you like.

Onion– Use yellow or white onion for this recipe.

Garlic– As always, opt for fresh garlic over pre minced garlic.

Canned Tomatoes– There is both crushed tomatoes and dices tomatoes in this recipe. I like the addition of the diced tomatos for some texture.

Chipotle Peppers in Adobo– You can find this in a small can in most grocery stores.

Honey- If you do not have honey you can substitute with maple syrup.

Spices– Chili powder and cumin are the main spices in this dish.

Pineapple– You can use fresh pineapple or canned pineapple. Like most things, I recommend fresh if possible.

Lime– Fresh lime juice brightens this dish and brings a fresh tang to it.

Black beans– Canned black beans are perfect.

Corn– You can use canned corn, or fresh corn. I like to use fresh and roast it in the oven for even more flavor.

Red Onion– This is the preferred onion for the fresh salsa. Its slightly more subtle and adds great color.

Avocado– I recommend a ripe avocado but not too ripe of it will just turn to mush in your salsa.

Tomato– Cherry tomatoes or diced roma tomatoes work for the salsa. Cherry tomatoes will give you a slightly sweeter flavor.

Cilantro– If you are a cilantro hate ommit it, but otherwise this is the best finishing touch to the whole dish.

Rice– This dish can be enjoyed as is, or my recommendation is to serve it over warm jasmine rice!

The Steps

1.Start by preheating your oven or smoker to 350F.

2. While that is preheating, season the roast on all sides with salt and pepper.

3. Heat a dutch oven with a couple tbsp of butter or oil over high heat. Once hot, add the roast and sear for 1-2 minutes per side, then remove from the pot and set aside.

4. To that same pot, add the onion and garlic and cook on medium heat for about 5 minutes or until the onions are translucent. Add in the chili powder and cumin and saute for 1-2 minutes just to start blooming the spices.

5. Next, add in the remaining ingredients for the roast and stir well to get everything combined.

6. Add the roast back into the pot with all of the sauce, add the lid to the pot then place in the oven or on the smoker for minimum 3 hours. This time will vary depending on the size of your roast, but you want to cook it until it is tender enough to shred with a fork.

7. While the roast is cooking, combine all of the salsa ingredients in a medium sized bowl, then place in the fridge until you are ready to serve.

8. Once the roast is nice and tender, use a couple forks the shred the meat and stir it all into that tomato sauce.

9. Serve immeditaly over a bed of rice and top with a generous spoonful of the corn salsa. Finish with a squeeze of fresh lime juice and enjoy!

If you give this recipe a try leave a comment or a review below 🙂