Southern-Style Pulled Venison

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Cookies
Posts: 581
Joined: Mon Feb 09, 2015 6:18 am

Southern-Style Pulled Venison

#1 Post by Cookies »

Taken from Outdoor Canada Magazine.

You can use any antlered big game, but my favourites are deer, moose and elk. Serves 6

*Poster's note: I know that to really be Southern, it's gotta be done proper - in a smoker. That said, keeping a smoker hot enough to cook when it's -30*C (-22*F) is just too much dang work! A slow Cooker let's you make it in the mornING and come home to a dinner for champions. *

Sauce

½ medium onion, minced
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
¼ cup butter
2 cups ketchup
1 cup honey
¼ cup Worcestershire sauce
¼ cup cider vinegar
2 tbsp lime juice
4 tbsp molasses
1 tsp salt
1 tsp black pepper
1 tsp powdered mustard
½ tsp crushed red pepper
½ tsp powdered cayenne pepper
½ tsp Tabasco sauce
1 tsp cumin
½ tsp oregano

Venison

1 tbsp olive oil
4 lb venison roast
1 cup beef broth
1 tbsp minced garlic
2 bay leaves

SAUCE
In a saucepan, sauté onion, garlic and jalapeno in butter until soft, then add remaining sauce ingredients.
Bring to a boil, lower heat and simmer for 20 minutes. Set aside.

VENISON

Heat olive oil on high in a frying pan, then sear venison on all sides to lock in moisture.
Place venison in a slow cooker, add beef broth, garlic and bay leaves and cook on medium heat for 5 hours or until meat pulls apart easily.
Remove venison from slow cooker and shred with forks (see “For the pot”). Drain liquid from slow cooker and discard.
Return venison to slow cooker, add sauce and cook on low for 2 hours.
Serve on buns and top with shredded cheddar cheese. Garnish with thinly sliced red onions a.nd sliced dill pickles, and serve with coleslaw.

(I have the 'perfect' slaw recipe as well. Let me know if you want it posted!)

Cooking tip: The easiest technique for shredding the venison is holding the roast with one fork while pulling meat away, with the grain, using another fork. If the meat doesn’t pull apart easily, it isn’t cooked enough.

User avatar
scaler
Posts: 479
Joined: Tue Dec 17, 2013 9:17 am

Re: Southern-Style Pulled Venison

#2 Post by scaler »

This looks really good! Post the slaw recipe, I am growing some cabbage this year!

User avatar
Graps
Posts: 6696
Joined: Mon Sep 08, 2014 8:39 pm

Re: Southern-Style Pulled Venison

#3 Post by Graps »

What time is dinner ?
"Maybe the truly handicapped people are the ones that don't need God as much." ~ Joni Eareckson Tada

Captainkirk
Site Admin
Posts: 12787
Joined: Tue Aug 26, 2014 8:19 pm

Re: Southern-Style Pulled Venison

#4 Post by Captainkirk »

Sounds good to me!
Now, if I only had any venison left....
Aim small, miss small!

Cookies
Posts: 581
Joined: Mon Feb 09, 2015 6:18 am

Re: Southern-Style Pulled Venison

#5 Post by Cookies »

Sub in any game you want, Kirk. Then call me for dinner!
I could be to IL by the time it's ready :lol:

Captainkirk
Site Admin
Posts: 12787
Joined: Tue Aug 26, 2014 8:19 pm

Re: Southern-Style Pulled Venison

#6 Post by Captainkirk »

By the time you get here, it will all be digested :roll:
Probably take you a good 12-14 hours!
Aim small, miss small!

Cookies
Posts: 581
Joined: Mon Feb 09, 2015 6:18 am

Re: Southern-Style Pulled Venison

#7 Post by Cookies »

Just long enough to cook properly haha

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