Artemis Kitchen BBQ Pulled Venison

2013-2014 Recipe Contest Submission by Hannah Utley

**Make sure to choose a pot that will allow your meat to be fully submerged in the liquid**

Ingredients:

• Venison hind or shoulder
• 2 1/2 Cups Chicken/Beef/Venison Stock
• 1/4 Cup Apple Cider Vinegar
• 1/4 C plus 1 T Brown Sugar
• 2 T Molasses
• 2 t Cumin
• 2 t Chili Powder
• 2 t Coriander
• 2 t Garlic Powder
• 2 t Onion Powder
• 1/2 t Cayenne
• 1 1/2 T Worcestershire
• 1/2 28oz can Crushed Tomatoes
• 1 inch Tomato Paste (about 1 t)
• 5-8 dashes Hot Sauce

• Salt and pepper the venison
• Heat 1 T olive oil in a pot or dutch oven.  Sear the venison on both sides until browned.  Remove the meat.
• Add the stock and scrape the pan.  Add the vinegar, brown sugar, molasses, Worcestershire, spices, tomatoes, paste and hot sauce.
• Add the meat back into the pot.  Be sure that the liquid completely covers the meat.  If it does not try a smaller pot or make 1.5 times the recipe.
• Cover and bring to a gentle simmer.  Continue to simmer for 2 – 2.5 hours until the meat falls apart when pulled with two forks.
• Remove the meat and shred.
• Increase the heat and lightly boil the sauce until thickened to a sauce consistency.  Add the meat back into the pot and heat through.