November 27, 2022
bbq pulled venison

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

Directions:

 

  • 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.

Call your friends and family and ENJOY!!!

 

bbq pulled venison

bbq pulled venison

bbq pulled venison

bbq pulled venison

bbq pulled venison

bbq pulled venison

bbq pulled venison

bbq pulled venison