Pulled Venison BBQ (simple and delicious)

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

You may think Venison is too lean to use for BBQ, perhaps you think it may be dry. You won’t be disappointed if you make it this way!

My suggestion is to begin with one of the 3 roasts on a hindquarter so you’ll have the slow cook part covered and plenty of flavor from the roast recipe below.

Scripture verse of the Day
2 Timothy 3:16-17
“All Scripture is given by inspiration of God, and is profitable for doctrine, for reproof, for correction, for instruction in righteousness, that the man of God may be complete, thoroughly equipped for every excellent work.”

Shout Out To:

Roast Recipe:

Salt and pepper meat on both sides.
In a dutch oven, put a few tablespoons of olive oil, turn to high and sear meat on all sides to lock in flavor.
put meat in crock pot and turn on low.
Add water until 2/3 of roast is submerged.
Add 1 tsp of “Better Than Bouilon” for each cup of water.
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.
Add 3 Tbsp of white distilled vinegar and mix in.
(You can freeze the roast here or move to the next step)
Add 2 Tbsp of bacon fat, 3 Tbsp of Sweet Baby Rays BBQ sauce, 1/2 cup of apple juice, and
1 piece of cooked bacon and mix.
Also sprinkle in 2 Tbsp dark brown sugar,
A few shakes of onion powder,
A few shakes of liquid smoke,
A few shakes of Worcestershire sauce and
A few shakes of black pepper.
Cook on low for 2-3 hours periodically checking to make it has enough fluids (if not, add a little vinegar and apple juice but not much, you want it to have the consistency of pulled BBQ).

Homemade Cole Slaw:

You can shred the vegetables yourself or buy a bag of shredded cabbage, carrots, kale, brussel sprouts and napa. (marketside super blend from Walmart is a great choice). Betty Crocker Recipe
Mix bag with 3/4 plus 1 Tbsp cup sour cream,
7 Tbsp mayo,
5 1/4 tsp sugar,
3 1/2 tsp lemon juice,
3 1/2 tsp Dijon mustard,
3/4 tsp celery seed,
1/2 tsp pepper
Cover and refrigerate cole slaw at least 1 hour to blend flavors.

Thanks for Watching!

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