BBQ Pulled Venison

[NYBuckhunter]

Today I had one of my best yet simple venison recipes and thought Id share.

Heres what you need:

1 full backstrap or 2 medium roasts
2 bottles of your favorite BBQ sauce
1 3qt Crock Pot

-Wash down your meat and place in Crock Pot
-add 1 1/2 bottles BBQ sauce
-fill empty BBQ sauce bottle 3/4 full of hot water and put cap back on
-shake bottle to mix water and sauce
-pour water into Crock Pot
-stir water and BBQ sauce to mix making sure venison is fully covered with mix
-cover Crock Pot and set to low setting for 22 hours
-remove cover and break meat apart with 2 forks
-leave cover off and set to high to cook off some of the water
-serve on bread or rolls to make a sandwich, add extra BBQ sauce to taste

Delicious! My belly is full of this right now.

[DouglasSpear]

Everyone, I just wanted to say that I tried this recipe (with a few of my own minor tweaks) and it was outstanding. It has been added to hunting and game recipe book.

[NYBuckhunter]

Howd ya tweak it? Im always looking for improvements on things....

[Hound]

Sounds good but using a backstrap doesn't make sense to me sure the tougher cuts need time to tenderize but a backstrap? I mean we talkin about a backstrap. not a neck roast we talkin about a backstrap.

hound ?AI

[NYBuckhunter]

Yep, a backstrap. I use them because there is generally alot more meat than the other cuts I get, so I only have to use one to get plenty of meat. You can really use any cut you want, maybe a roast or even a bunch of steaks.

[Tony204ing]

Sounds good but using a backstrap doesn't make sense to me sure the tougher cuts need time to tenderize but a backstrap? I mean we talkin about a backstrap. not a neck roast we talkin about a backstrap.

hound ?AI

I was thinking the same thing.It seems like a waste but i guess not if it tastes good.I just think of the crock pot as a way to make something taste good thats not good any other way

[Bowhunters]

Crockpot cooking also can tenderize, slow cooking tends to break down whatever is being cooked.

I've crockpot cooked wild birds like pheasant, quail, duck, deer roasts, etc and the meat falls off the bones.

[DouglasSpear]

Sorry it took me a while to get back to reply to this but here's what I did.

2 medium venison roasts
1/2 cup of butter
1/4 cup of olive oil
1 cup of water
salt
pepper
2 bottles of BBQ sauce

First I let the roasts sit out the night before. I washed off the roasts and placed them in an oven roaster (what you put the turkey in on Thanksgiving, I realize they are called something different depending on locality). I mixed the melted butter and olive oil together and covered the 2 roasts with it. This helps with making it tender. I then covered the outside of the roasts with some salt and pepper, just for added flavor. I added 1 cup of water with the excess melted butter and olive oil in the bottom of the roaster and then put the lid on. I put the roaster in the oven at about 270-280 degrees for about 4-5 hours (I used a meat thermometer to check inside temperature of meat). Once it was done, I drained the fluid from the roaster and let the roasts cool down for a bit. I then took 2 forks and pulled the roasts apart to make it shredded. Once it was all shredded it took about 1.5 bottles of BBQ sauce to mix in and cover all the pulled venison. Put the lid back on and put back in the oven at about 180-200 for another hour and enjoy the wonderful smell. After an hour of simmering in the BBQ sauce it was ready to put on buns and eat or just put in a bowl and eat. It was honestly one of the best home cooked meals I have ever made on my own.

Although my recipe is a little different, it's the same logic and process behind it, just my own touch...but my God was it good.

Note: the temperature and time in the oven depends on the size of the roasts. Since mine were probably small compared to some (medium in my opinion), you may want to up the temperature to 300 for the same amount of time. Either way, just use a meat thermometer every 1-2 hours.

[NYBuckhunter]

Sounds good but using a backstrap doesn't make sense to me sure the tougher cuts need time to tenderize but a backstrap? I mean we talkin about a backstrap. not a neck roast we talkin about a backstrap.

hound ?AI

I was thinking the same thing.It seems like a waste but i guess not if it tastes good.I just think of the crock pot as a way to make something taste good thats not good any other way

You guys DO realize I said backstrap, not tenderloin, right? How would it be a waste? I use the Crock Pot for lots of things, and certainly not for making something taste good that wouldnt any other way. Crock Pots and other methods of slow cooking are usually one of the best ways to cook venison, remember you dont have all kinds of fat in the meat to keep it moist. The other great part about a crock pot is that I can get the ingredients ready the night before, throw it all together in the morning, set it and let it cook while Im at work. Its all ready to go when I get home.

[NYBuckhunter]

Ill have to try it that way Douglas, sounds good and quite a bit faster than the way I usually do it.