Step aside pulled pork - we're eating pulled venison now. Bolar roast cut into quarters, browned off and added to a slow cooker on a bed of sliced onions. Add a bayleaf, salt, pepper, and some chipotle peppers. Deglaze pan with a bottle of beer and add to cooker with a bottle of good quality BBQ sauce. Cook all day. Shred meat and add cooking liquid to your liking. Served with homemade coleslaw made with plenty of quality mayo and a slug of white wine vinegar for bite.
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