The Pioneer Woman Tasty Kitchen
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BBQ Pulled Venison

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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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.

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Profile photo of Jessica Lloyd

Jessica Lloyd on 1.18.2019

This was absolutely wonderful! I wanted a non slow cooker recipe and this fit the bill. I love all the flavors. My house smells amazing too!

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