Your Crock-Pot was made for slow cooking meat. If you've never tried using your slow cooker for wild game, here's a venison recipe that's easy, versatile and sure to please your whole family. There's 10 minutes of prep time, then you can toss everything in the slow cooker and walk away until dinner time. Start this slow cooker venison early in the morning or even the night before for a total time of about 10 hours. For dinner, try this pulled venison on hamburger buns as a twist on sloppy joes, served with coleslaw or your favorite bbq side dish, or in tacos.
Start by slicing onions and layering them on the bottom of your slow cooker. Cut the boneless venison roast in smaller pieces to fit into your Crock-Pot and then lay the meat on top of the onion slices. Mix the chipotle peppers in adobo sauce (the entire can) with the ketchup, Worcestershire sauce, apple cider vinegar, soy sauce, hot sauce, and melted butter. Whisk in the chopped garlic, brown sugar, ground mustard, celery salt, cumin, garlic powder, onion powder, and ground nutmeg.
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Pour the liquid mixture over the roast. Make sure there's enough liquid to almost completely cover the deer meat; if there's not enough, add your choice or broth, stock or beer, up to another cup of liquid. 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 venison. Serve with some sour cream. Call the family to the table and don't forget to leave some leftovers for venison sandwiches the next day!
Slow Cooker Pulled Venison
Ingredients
- 2 lbs boneless venison roast
- 3/4 cup ketchup
- 1 onion, sliced
- 1 can canned chipotles in adobo
- 1 tsp Worcestershire sauce
- 1 Tbsp apple cider vinegar
- 1 Tbsp soy sauce
- 1 Tbsp butter
- 1 tsp hot sauce
- 3 chopped garlic cloves
- 1 Tbsp brown sugar
- 1/2 tsp ground mustard
- 1/2 tsp celery salt
- 1 tsp cumin
- 1 tsp onion powder
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
Instructions
- Start by slicing onions and layering them on the bottom of your slow cooker. Cut the boneless venison roast in smaller pieces to fit into your Crock-Pot and then lay the meat on top of the onion slices.
- In a bowl, mix the chipotle peppers in adobo sauce (the entire can) with the ketchup, Worcestershire sauce, apple cider vinegar, soy sauce, hot sauce, and melted butter. Whisk in the chopped garlic, brown sugar, ground mustard, celery salt, cumin, garlic powder, onion powder, and ground nutmeg.
- Pour the liquid mixture over the roast. 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 venison.
