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This Pulled BBQ Venison Roast Should Be on Your Weekend Menu

Images by Brad Smith

You’re going to want to try this pulled BBQ venison. You’re welcome in advance. 

My wife loves BBQ, and unfortunately, I don’t. Well, I guess I can’t really say that anymore. Since we’ve been married I’ve eaten more BBQ than I have in my entire life. Now, I can finally admit it’s not terrible.

With that in mind, here’s one of my only BBQ recipes that I have ever created. This pulled BBQ venison roast is dish I am happy to make any night of the week, but due to the time it takes, we normally save it for the weekends.

Pulled BBQ Venison Roast 

Ingredients

  1. Venison roast
  2. 1 bottle of your favorite barbecue sauce
  3. 1 large diced onion
  4. Several cloves diced garlic
  5. 1/2 cup Worcester sauce
  6. 1/4 cup soy sauce
  7. 1 pack of French onion soup mix
  8. 1 carton of beef broth

To get this recipe started, simply add your roast to a crock pot or braising pot with all of the above listed ingredients except for the bottle of BBQ sauce. Only use enough of the beef broth to add liquid to the crock pot until it almost fully submerges the roast. Next, set the crock pot to low and allow it to cook for up to eight to ten hours.

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If you are using a braising pot, as I did in these pictures, sear the roast on all sides then combine all the above ingredients with just enough liquid to cover half of the roast or less. Cook in the oven for five to six hours at 300. Flip the roast every 2 hours and keep covered.

After the roast is done, use two large forks and pull the venison into pieces. It should pull very easily.

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Remove all but about one cup of liquid left in the crock pot and add the pulled venison back in. Finally, pour in your favorite bottle of BBQ sauce and stir. Allow this to cook on low for one more hour. Remember to stir every twenty minutes to ensure nothing burns.

Now, all that’s left is to add this to some buns, top with coleslaw, and try to not eat it all in one sitting. Enjoy!

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This Pulled BBQ Venison Roast Should Be on Your Weekend Menu