BBQ Venison (Deer Meat) on a Grill Stock Image Image of grill
Step One - Pour liquid Smoke, Worcestershire sauce, and beef broth into the crock pot. Step Two - Rub the Venison roast all over with this seasoning rub. Step Three - Place seasoned venison into the crockpot. Cook on LOW for 8-10 hours. Turn the roast half way through cooking.
Jennifer Murch crock pot pulled venison
Layer the onions on the bottom of the Crockpot and toss in the meat. Mix together the sauce, water, mustard, vinegar, and spices and pour over onions and meat. Cook on low for four hours. (For best results, shred meat at hour three and continue cooking for the final hour. If not possible, shred the meat just before eating.)
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Put onion in bottom of crock pot. pour remaining mixture over top. Pour 1/2 bottle of BBQ sauce over top. Cover, cook on high 6-8 hours. Just before meal: Remove meat and onions and separate. Strain and reserve the liquid. Shred venison between two forks, place shredded venison in a bowl. We keep our onion separate but you can chop or shred and.
Smoked Venison Deer Meat BBQ style smoking with wood. pulled pork
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.
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1 packet beefy onion soup mix. 1 bottle of your favorite BBQ sauce. 1 whole diced onion. 1 bottle of root beer. 1 tablespoon corn starch. To get this recipe started, just simply combine all of the above ingredients, except for the corn starch, in a large crock pot, stir it all up, and cook on low for six to seven hours. That's about it.
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I don't know anyone that doesn't love pulled barbecue, so I decided to make pulled venison deer barbecue. You can use ANY sort of meat; elk, whitetail, moose, bear, the list goes on and on. I used whitetail deer shoulder roasts. The sauce soaks into approximately 3-1/2 to 4 pounds of meat. Barbecue Sauce Ingredients: 2 cups ketchup; 1 cup water
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Directions. Place roast in slow cooker, cover with all of the beer and 1 bottle of BBQ sauce. Cook on low for 8-10 hours. Pull roast out of slow cooker, poor the juices into a bowl and set aside. Pull the roast apart using two forks then place the meat back into the slow cooker. Add the juices back to the shredded roast, stirring together.
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Step 2: Cooking in the Slow Cooker. Place the seasoned roast in a slow cooker and add around 1 cup of water or beef broth (enough to cover 1/3 of the meat). Add 1 sliced onion and allow these to cook together on low heat for at least 8 hours or until the meat is fork-tender.
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chop up a whole onion and add to roast. Add bayleaf and shake in rosmary and thyme (1/2 Tbsp each). Shake in some Worchestershire Sauce. Cook on low for 8 -10 hours. Pulled Venison BBQ (2 Pounds Meat): Once roast is cooked and falling apart tender, drain out graving except half cup. Pull meat apart with 2 forks.
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Set the crockpot on high for 4 hours. After 4 hours, use two forks to shred the venison, this may take a few minutes to get all the meat fibers separated. You can also shred the meat in two different increments, doing a rough pull-apart shred first and then going back later to finish shredding the larger chunks.
BBQ Pulled Venison Whitetail Deer Kat Haas Outdoors
Set the temperature around 180 degrees. Place the venison on the top rack of the smoker if possible. Place a container or foil tray filled with water on the bottom rack directly underneath the meat to release steam. Smoke for 30 minutes until the outside is dry and tacky and then mop the surface with the barbecue sauce.
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Pulled Venison Roast Ingredients: 3-pound shoulder roast: You can actually use any type of roast; this is just a great way to use up those tougher roasts. 2 tablespoons of olive oil (or your favorite cooking oil); 1 tablespoon of flour: The flour will both help to coat the meat and thicken the juices as it cooks. 1/4 cup of brown sugar: Adds a touch of sweetness to balance out the other flavors.
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Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast; cool slightly.
BBQ Pulled Deer Deer recipes, Venison recipes, Deer shoulder recipe
Preheat the oven to 170°C/Fan 150°C/Gas 3. Put the shoulders into a large casserole dish and pour the broth over venison. Bring it to the boil and transfer to the oven for 3-4 hours, or until the venison meat comes easily off the bone. Once the meat is cooked, drain the liquid, passing it through a mesh strainer and skimming off any fat.
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Place the lid on the slow cooker and cook on low for eight to 10 hours, until the meat is cooked all the way through and is tender. Let the meat cool a bit, then shred it with a fork to get pulled.
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How To Cook Venison. Before starting, gather up all the ingredients needed! Step 1: Start by dicing up your onion and toss in the garlic. Step 2: Next place the roast, salt, and pepper and water in the Instant Pot. Step 3: Place the lid on the Instant Pot and pressure cook on high pressure as directed. Step 4: Once the roast is done, remove and.