Thread: Pulled Venison In BBQ Sauce

Finally perfected my pulled venison recipe and here it is:

This goes great in Tacos or fresh ciabatta buns with slaw. Try it for something different the kids love it!

What you need for the BBQ Sauce:
1/4 cup brown sugar
2 tbls apple cider vinegar
1 tbls Worcestershire sauce
1 tbls paprika
1 ts chilli powder
4 tbls tomato sauce
1 heaped spoon of crushed garlic
1 heaped spoon of whole grain mustard
1 dash of honey
1/4 cup water

For the venison i use a whole back steak or primal cut. A little goes a long way.
I always defrost it so it’s still a bit frozen in the middle and then cut it into big chunks.

The method:

Slice one brown onion and add to the bottom of an oven casserole dish.

Brown venison chunks in fry pan and add to casserole dish on top of onion.

Mix together BBQ sauce ingredients and pour over venison. Swish a bit more water into the BBQ sauce bowl and pour in as well.

Pre heat oven to 120deg and fan bake for 5-6 hrs

Pull all the venison using two forks and stir together with sauce and juices.

Boom!

Shit that sounds good. On my to do list. Just need to find another deer


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Only use 1/4 tsp of chilli if you don’t like the spice guys!

I’ll give that a nudge in the slow cooker

Originally Posted by 7mmwsm

Sorry, but there's nothing on that list I like with venison.

Cool story bro.

Anybody that puts ANY sort of marinade on fallow venison needs dealing to, trousers down, with the rough end of a pineapple...just saying..

Originally Posted by Ranger 888

Anybody that puts ANY sort of marinade on fallow venison needs dealing to, trousers down, with the rough end of a pineapple...just saying..

Me and the miss’s just had the left overs on a pizza it was awesome.

No pineapple on it either!

Originally Posted by outdoorlad

I’ll give that a nudge in the slow cooker

Yep, pork shoulder also does really well all day on a bed of onions with a cup or two of coke/beer etc. Drain 90% of liquid and smash some bbq sauce then tear it up.

Keen to try the venison, though maybe I save it for the Red. Fallow just salt and pepper mostly.

Everything gets Pepper!

Im keen to give it a go. I quite like pulled meats.

I slow smoked two beef oyster blades on Saturday that got pulled. 8 hour cook, lit the charcoal at 6am.

Obviously the beef has fat and stuff that all rendors down to a sticky cologen goodness, where i assume the pulled veni really does need the added sauce for moisture.

Heres some pics of my pulled beef from the weekend for those interested.



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I’m locked and loaded for this tomorrow night!!

Originally Posted by Maca49

I’m locked and loaded for this tomorrow night!!

Nice!

Don’t put too much garlic and mustard in! You only need a little bit of each. Can always add more at the end.

Don’t be shy on the amount of ‘brew’ you make up. Depending on how much venison you use you may need a bit more liquid. You can always drain off any excess.

Good luck!

Originally Posted by Tui4Me

Nice!

Don’t put too much garlic and mustard in! You only need a little bit of each. Can always add more at the end.

Don’t be shy on the amount of ‘brew’ you make up. Depending on how much venison you use you may need a bit more liquid. You can always drain off any excess.

Good luck!

Garlic is shit for me, so will it back!

Or leave it out all together.

That looks awesome. I do it the cheats way with a bottle of beer, a bottle of fav quality bbq sauce, and onions. Shanks work great as they have a bit more connective tissue to break down so doesn't dry out. All day in the slow cooker and break it up with a spoon!