Recipes From Living the American Backwoods Cabin Life

BBQ Pulled Venison

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 Venison
Level: Easy


  • 4 pounds Venison Roast
  • 3 Tablespoons Cooking Oil, Divided
  •  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


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


    No comments: