Juicy Venison Birria Grilled Cheese

If you have never made Venison Birria before, let this Venison Birria Grilled Cheese be the reason you start! It is loaded with flavor, tender and juicy with a crispy outside. A truly perfect grilled cheese.

Everyone loves a good grilled cheese and tomato soup during the fall, and this one might just take the cake as the most DELICIOUS! Slow braised tender venison birria piled onto homemade sourdough bread with tons of cheese, cooked until golden and crisp.

Making the venison birria is quite simple. You start by adding your peppers, spices, and tomato to a pot. Simmer those together then blend until smooth with a few additional ingredients. Once the sauce is done, you sear a venison roast, then pour in the sauce, top the pot off with broth and cook in the oven until fall apart tender. Then, you shred the meat apart, and layer that on fresh sourdough bread, with mozzarella cheese, fresh onions and cilantro and cook in a pan until golden and toasty. Serve it up as is or with a hot bowl of homemade tomato soup!

If you have venison roasts in your freezer you want to use up then this is the perfect recipe to do so. Venison Birria Grilled Cheese will make anyone fall in love with venison, and makes a perfect Fall comfort meal. You have to make this one!

Tips for Making Perfect Venison Birria Grilled Cheese

1. Before you put the roast in the oven, make sure you have enough liquid in your pot to almost cover the meat. This ensure the meat will stay juicy and prevent it from drying out.
2. When cooking the birria, if it has been 4 hours and the meat still isn’t tender enough to shred, you just need to cook it longer! Every roast will have a slightly different coking time depending on the size and thickness, so when in doubt, just keep cooking it.
3. This grilled cheese is best enjoyed right away. The birria holds a ton of juices, and while it makes the sandwich amazing, it can make the bread go soggy if not enjoyed right away.

Venison Birria Grilled Cheese Ingredients

Venison Roast- This can be a round roast, sirloin roast, neck roast, or basically any roast you have.

Mozzarella Cheese– You can use cheddar or mozzarella whichever you prefer.

Sourdough Bread– I like to make these on homemade sourdough bread. You want a crusty artisan bread that will hold up with the juices from the birria.

Dried Peppers– A combination of ancho chiles, arabol chiles, and guajilo chiles are what you need for the birria.

Onion– White or yellow onion.

Tomato– Just 2 roma tomatoes is all you need.

Beef Broth– Store bought or homemade is fine.

Garlic– Fresh is always best.

Apple Cider Vinegar– Just a couple tbsp.

Spices– You will need cinnamon, ground cumin, dried oregano, cloves and a bay leaf.

Cilantro- This adds a nice freshness to the sandwich.

The Steps

Make the Birria

1. Preheat your oven to 350F.
2. Next, add all of the chile peppers, half a white onion, the tomatoes, cinnamon and bay leaf to a pot. Fill it with water, just until all the ingredients are covered.
3. Place on the stove, bring to a boil and then turn the temperature down to simmer for 20 minutes.
4. Once simmered, remove from the heat and use a slotted spoon to remove all the vegetables from the liquid and place into a blender, along with 1 cup of the liquid from the pot, 2 cups of the beef broth, apple cider vinegar, garlic, oregano, cumin, cloves and salt. Blend the mixture until smooth and set aside.
5. Next, take the roast and season it on all sides with salt and pepper.
6. Heat a dutch oven over high heat with a couple tbsp of olive oil or butter.
7. Once the pot is nice and hot, sear the roast for a couple minutes on each side, then remove the roast from the pot.
8. Pour the blended sauce into the pot, then place the meat back in the pot and pour a few more cups of broth over top until the meat is almost fully covered in liquid.
9. Place the lid on the pot and cook in the oven for about 4 hours or until the meat is tender enough to shred. If it still isn’t shredding after 4 hours, keep cooking it longer.
10. Once the meat is tender, remove the pot from the oven, and use two forks to shred the meat in the sauce.

Make the Grilled Cheese

1. To make the sandwich, layer shredded cheese on one piece of bread, pile some of the shredded birria on top, add a sprinkle of chopped onions and some cilantro.
2. Add more shredded cheese on top of the meat then place another piece of bread on top.
3. Cook the sandwich over medium low heat in a pan with a bit of butter for a few minutes each side until golden and crisp.
4. Serve as is or with a side of tomato soup and enjoy!

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

Looking for more delicious venison sandwich recipes to try?

https://cmbarndominium.com/easy-and-delicious-venison-philly-cheesesteak-sandwich/

https://cmbarndominium.com/slow-braised-sweet-n-spicy-korean-bbq-sandwich/

https://cmbarndominium.com/best-ever-bruschetta-steak-sandwich-on-sourdough-focaccia/