The Pioneer Woman Tasty Kitchen
Profile Photo

BBQ Pulled Venison

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Perfect Fall comfort food for the venison lovers out there!

Ingredients

  • 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

Preheat oven to 325 F. In a Dutch oven over medium-high heat, brown roast(s) on all sides in 1 tablespoon oil. Set roast aside.

Saute onions in a large saucepan over medium heat with the remaining oil until onions are tender. Add remaining ingredients (except the roast and the rolls). Bring to a boil, uncovered, then reduce heat to a simmer. Simmer for 15 minutes, stirring often. Pour contents in the saucepan over the roast(s) in the Dutch oven.

Cover Dutch oven and bake at 325 F for 2 hours. Then turn the roast(s) over and bake for 2 more hours or until the roast is very tender. Remove it from the oven.

Remove roast(s) from the liquid and shred with a fork. Return the shredded venison to the sauce. Serve on rolls.

Yields 12-16 sandwiches.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Creamy Parmesan Shrimp Pasta
Profile Photo by Julie {The Old School Cook} in Main Courses
Filling but not heavy, this quick-cooking dish comes together in about...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Korean Barbecue Spare Ribs
Profile Photo by Sabrina Russo in Main Courses
When I think summer, I think ribs. So why not Korean-inspired...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Honey Teriyaki Lime Salmon Baked in Foil
Profile Photo by Nora | Savory Nothings in Main Courses
This Honey Teriyaki Lime Salmon Baked in Foil is a super...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Simple Pepper Jack Mac and Cheese
Profile Photo by Simple Green Moms in Main Courses
A simple and quick pepper jack mac and cheese recipe. This...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Italian Chicken Sheet Pan Supper
Profile Photo by Ree | The Pioneer Woman in Main Courses
Simple, scrumptious, and speedy! (The roasted tomatoes are my favorite.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy