Ben’s Venison Barbacoa

Ingredients

• 4–5 lbs. venison neck or shoulder
• 2 tsp. salt
• 1 tsp. black pepper
• 1 tsp. cumin
• 1 tsp. rubbed sage
• 1 tsp. paprika
• 2 Tbsp. avocado oil
• 1 1/2 sticks butter, divided
• 1 large white onion or 2–3 shallots, minced
• 1 head of garlic, minced
• 12 oz. beer (amber ale)
• ~4 cups bone broth (beef or homemade)
• 2–3 Tbsp. adobo sauce, to taste
• 2 Tbsp. lime juice, to taste
• 1/4 cup fresh cilantro, chopped
• 12–16 corn tortillas
• 1 small red onion, diced