We keep the neck roasts of the deer we harvest and I used two of them in this delicious recipe. When processing a deer, trying to get the meat off a neck roast for grinding purposes can be time consuming. So I shrink wrap them whole and put them in the freezer. I love using this recipe because the cooked meat literally falls off the bones and is perfect alone or on sandwich rolls. And it makes the house smell oh-so-yummy. This recipe makes a large amount of pulled venison, 12 - 16 servings, but it disappears quickly at our house.
The full recipe will be at the bottom of this post including a link for you to print it out if you'd like.
First you need about 4 pounds of venison roast and a large Dutch oven pot..
Brown roasts on all sides in 1 tablespoon of cooking oil.
In a separate large saucepan, saute chopped onions in 2 tablespoons of cooking oil until they are tender.
Add 1 cup ketchup, 1 cup beef broth, 2/3 cup chili sauce, 1/4 cup cider vinegar,
1/4 cup packed brown sugar,
3 tablespoons Worcestershire sauce,
2 tablespoons mustard,
2 tablespoons molasses,
2 tablespoons lemon juice,
1 teaspoon salt,
1/4 teaspoon cayenne pepper, 1/8 teaspoon pepper, and then...
Drum roll please!
1 tablespoon liquid smoke.
A must!
Bring it all to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Carefully, pour the sauce over the venison roasts.
Cover, then pop it in a preheated 325 degree oven for 2 hours.
After 2 hours take it out of the oven...mmm....
and carefully turn the roasts over.
Cover, then return the pot to the oven for another 2 hours or until the meat is very tender.
Take the roasts out of the pan and shred them on a baking sheet or in a cake pan. Discard the neck bones. Return the shredded meat to the sauce. Stir it up and serve on sandwich rolls of your choice.
Oh, so delicious on a cool, almost Fall day!
BBQ Pulled VenisonIngredients
- 4 pounds Venison Roast
- 3 Tablespoons Cooking Oil, Divided
- 2 Large Onions, Chopped
- 1 cup Ketchup
- 1 cup Beef Broth
- ⅔ cups Chili Sauce
- ¼ cups Cider Vinegar
- ¼ cups Brown Sugar, Packed
- 3 Tablespoons Worcestershire Sauce
- 2 Tablespoons Mustard
- 2 Tablespoons Molasses
- 2 Tablespoons Lemon Juice
- 1 teaspoon Salt
- ¼ teaspoons Cayenne Pepper
- ⅛ teaspoons Pepper
- 1 Tablespoon Liquid Smoke
- 16 Rolls Of Your Choice
Preparation
In a Dutch oven, brown roast(s) on all sides in 1 tablespoon oil. Set aside. Saute onions in a large saucepan with remaining oil until onions are tender. Add remaining ingredients except the rolls. Bring to a boil, uncovered, and reduce heat. Simmer for 15 minutes, stirring often. Pour contents in saucepan over the roast(s).
Cover Dutch oven and bake at 325 degrees F for 2 hours. Turn the roast over and bake for 2 more hours or until the roast is very tender. Remove roast and shred with a fork. Return the shredded venison to the sauce. Serve on rolls. Yield: 12-16 rolls
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