Pulled Venison is an elaboration from a recipe from a very busy local farmer, Stacey.
Type of dish:
Shoulder of venison approx 2-3kgs or 2 venison necks
400g of diced tomatoes (canned or fresh)
500ml Chicken stock
1 sliced white or brown onion
1/2 tsp Cumin
1 tsp Paprika
1 tsp Chili powder (or to taste)
1-2 tsp of garlic powder or 1-2 cloves of fresh garlic to taste
1 tbsp Brown sugar
1 tsp Salt
1 tsp Pepper
150ml of BBQ Sauce
Combine the stock, tomatoes, spices and half the BBQ sauce in the slow cooker, stir and turn on to low to heat before the next step.
Brown the shoulder on a hot cast iron pan.
Place in the slow cooker with lid on on low for at least 6 hours. I have left the meat in for up to 10 hours and that is the beauty of using a slow cooker. You want the meat to be fall off the bone tender so you need to be patient and prepared for this low and slow style of cooking.
When the meat is done remove from the slow cooker and place in a baking tray. Make sure you have a good look around in the slow cooker as there may be chunks of meat that have fallen off.
Remove the bones or string
Now with 2 forks start to pull the venison a park so you get long fibres and small chunks. When this is complete mix in the rest of the BBQ sauce so it covers the meat. I also like to put a tablespoon or two of the cooking juices in to get the meat nice and juicy. This is a great time to sample your hard work and add in more sauce, cooking juicy or some spices to suit your tastes. Just make sure to mix it in.
Hints and Tips:
The pulled venison is delicious in rolls or wraps served with coleslaw or chutney and salad.
Use the left overs in a stir fry or make into venison moussaka