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Author Topic: Pulled Venison  (Read 2178 times)

Online DaveMonti

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Pulled Venison
« on: May 15, 2017, 11:02:23 PM »
Howdy folks,
I tend to cook a lot and in many different ways.  I've read a few posts on here that seemed to indicate that with slow cooking in a crock pot, venison could break down enough to be pulled apart like a slow roasted pork shoulder or beef chuck. 
I've tried cooking venison in a crock pot a few different times, low setting for 4-6 hours and the cuts have not broken down to become easily shredded.  I've tried mainly some cuts from the hind quarters.  The venison was great with the seasoning I've tried, but I'm just not sure if this is possible with venison, whether I need to use specific cuts, or if there is just not enough fatty and connective tissue in venison to break down like this. 

I typically submerge a few chunks of well trimmed venison in water with onions, celery, garlic, a few other seasonings, and let it cook slowly.  I don't want to go too long for fear that it might dry out.

Has anyone ever had luck in achieving pulled venison?  Can it be done with only specific cuts (I butcher my own).  How long do you typically cook in a crock pot? 

Thanks for any suggestions!
Dave

Offline Mfowl

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Re: Pulled Venison
« Reply #1 on: May 15, 2017, 11:44:49 PM »
I cannot give specifics but my father did well with 2 elk round roasts from the first elk I shot. Both in the crock pot. One was done with a BBQ pulled pork recipe and came out well but not quite as tender as actual pork. I am pretty sure he just followed the same recipe as for pulled pork. The other he did as shredded tacos and that came out fantastic. Again nothing very different about the recipe from beef or pork. I'll hit him up for some specifics and report back.
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Offline Blacklab

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Re: Pulled Venison
« Reply #2 on: May 16, 2017, 05:44:05 AM »
Cook it longer  :tup: We do crockpot venison stroganoff. Take about ten hrs for the break down and shred.
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Offline vandeman17

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Re: Pulled Venison
« Reply #3 on: May 16, 2017, 06:41:21 AM »
Cook it longer  :tup: We do crockpot venison stroganoff. Take about ten hrs for the break down and shred.

 :yeah: if they are cut into steaks, I will also brine and tenderize first. After about 8 hours I can't get them out of the crock pot in one piece.
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Offline Squidward

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Re: Pulled Venison
« Reply #4 on: May 16, 2017, 06:49:41 AM »
I have canned it and then pulled it to make sandwich meats.

Offline merkaba93

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Re: Pulled Venison
« Reply #5 on: May 16, 2017, 09:29:43 AM »
Howdy folks,
I tend to cook a lot and in many different ways.  I've read a few posts on here that seemed to indicate that with slow cooking in a crock pot, venison could break down enough to be pulled apart like a slow roasted pork shoulder or beef chuck. 
I've tried cooking venison in a crock pot a few different times, low setting for 4-6 hours and the cuts have not broken down to become easily shredded.  I've tried mainly some cuts from the hind quarters.  The venison was great with the seasoning I've tried, but I'm just not sure if this is possible with venison, whether I need to use specific cuts, or if there is just not enough fatty and connective tissue in venison to break down like this. 

I typically submerge a few chunks of well trimmed venison in water with onions, celery, garlic, a few other seasonings, and let it cook slowly.  I don't want to go too long for fear that it might dry out.

Has anyone ever had luck in achieving pulled venison?  Can it be done with only specific cuts (I butcher my own).  How long do you typically cook in a crock pot? 

Thanks for any suggestions!
Dave

Go longer. Pretty much any cut can be braised long enough to shred. How long you go greatly depends on your crockpot and how big the roast you are cooking is. If you grab a bunch of round steak and braise it in order to shred it, it might only take 3 hours. However a large 3 lb roast might take 6 hrs. Don't be a slave to your crockpot either. Use an enameled cast iron dutch oven or doufeu, then you can control the heat if you want the process to go quicker. And you have the added benefit of being able to sear the meat and sauté the veggies a bit before you start braising, therefore creating more flavor. Keep the lid on and replace liquid to keep most of the meat submerged.
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Offline JimmyHoffa

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Re: Pulled Venison
« Reply #6 on: May 16, 2017, 09:54:10 AM »
I'd agree with cook longer; but also might look at adding something to it like wine or vinegar.

Online DaveMonti

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Re: Pulled Venison
« Reply #7 on: May 16, 2017, 10:48:07 AM »
Thanks Everyone!

I do add some red wine vinegar.  I think I've just not let it go long enough.  I'll give it a shot this weekend.  I really want to be able to do tacos or pulled venison sandwiches. 
Merkaba, I do use dutch ovens and utilize those techniques when I'm slow roasting in the oven with pork and beef chuck. 

Thanks again everyone, and keep the ideas coming!

Offline blackpowderhunter

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Re: Pulled Venison
« Reply #8 on: May 16, 2017, 02:50:13 PM »
ive taken venison roasts, and cooked them in the crock pot with onions and a few cans of coca cola.  let them cook that way for 6 ish hours, pull out and shred, then finish in bbq sauce.  easy and tasty 

Offline Buckmark

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Re: Pulled Venison
« Reply #9 on: May 16, 2017, 02:55:50 PM »
Pressure cooker all the way......

 
To hunt and butcher an animal is to recognize that meat is not some abstract form of protein that springs into existence tightly wrapped in cellophane and styrofoam.

Offline merkaba93

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Re: Pulled Venison
« Reply #10 on: May 16, 2017, 09:28:28 PM »
Thanks Everyone!

I do add some red wine vinegar.  I think I've just not let it go long enough.  I'll give it a shot this weekend.  I really want to be able to do tacos or pulled venison sandwiches. 
Merkaba, I do use dutch ovens and utilize those techniques when I'm slow roasting in the oven with pork and beef chuck. 

Thanks again everyone, and keep the ideas coming!

Pulled Venison Tacos are awesome. Take some chipotle chilis in adobo and dice up two of those chilies. Dice some onions and garlic and sauté in a dutch oven. Add chilies. Move the onion and garlic to the edges and add venison roast and sear. Then add cumin, ancho chili powder, dried oregano and a dash of cinnamon. Then add a few Mexican Cokes as your braising liquid. The coke that comes in a bottle. It's great.
Be Better than Cream of Mushroom Soup

Offline wildwood

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Re: Pulled Venison
« Reply #11 on: May 19, 2017, 09:21:32 PM »
We do pulled venison quit a bit in the crock pot I coat the bottom with oil set the meat in pour a can of cola over it then season with a rib rub.. cook on low for about 8 hours always turns out pretty good

Online DaveMonti

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Re: Pulled Venison
« Reply #12 on: May 19, 2017, 09:30:01 PM »
I just finished trimming a bunch of venison that I thawed.  I'll be starting the crock pot tomorrow morning!  Looking forward to pulled venison tacos tomorrow for supper!  Thanks everyone for the input.  I think the main issue I've had is not allowing the venison to cook long enough. 


Offline Harbor_hunter

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Re: Pulled Venison
« Reply #13 on: May 19, 2017, 10:01:20 PM »
Another vote for cooking a long time.  Has to cook for at least 6 hours.  7-8 even better. Won't pull at all if you don't cook long enough.

Offline Blacklab

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Re: Pulled Venison
« Reply #14 on: May 20, 2017, 02:14:00 PM »
I just finished trimming a bunch of venison that I thawed.  I'll be starting the crock pot tomorrow morning!  Looking forward to pulled venison tacos tomorrow for supper!  Thanks everyone for the input.  I think the main issue I've had is not allowing the venison to cook long enough.

Sounds  :drool:
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Offline highmuley

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Re: Pulled Venison
« Reply #15 on: July 06, 2017, 09:57:38 AM »
We did a pulled venison roast in our pressure cooker, a couple weeks ago. Simply amazing! I love pulled pork, but the cool thing about venison, is it can be eaten cold (at work, no heat source). Because it is so lean, you don't get the fat settled on top. Just wonderful
Its the goin'.....Not the gettin'

Offline Skyvalhunter

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Re: Pulled Venison
« Reply #16 on: July 06, 2017, 11:27:14 AM »
sounds tasty for sure

Offline hunter399

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Re: Pulled Venison
« Reply #17 on: July 06, 2017, 11:34:28 AM »
Howdy folks,
I tend to cook a lot and in many different ways.  I've read a few posts on here that seemed to indicate that with slow cooking in a crock pot, venison could break down enough to be pulled apart like a slow roasted pork shoulder or beef chuck. 
I've tried cooking venison in a crock pot a few different times, low setting for 4-6 hours and the cuts have not broken down to become easily shredded.  I've tried mainly some cuts from the hind quarters.  The venison was great with the seasoning I've tried, but I'm just not sure if this is possible with venison, whether I need to use specific cuts, or if there is just not enough fatty and connective tissue in venison to break down like this. 

I typically submerge a few chunks of well trimmed venison in water with onions, celery, garlic, a few other seasonings, and let it cook slowly.  I don't want to go too long for fear that it might dry out.

Has anyone ever had luck in achieving pulled venison?  Can it be done with only specific cuts (I butcher my own).  How long do you typically cook in a crock pot? 

Thanks for any suggestions!
Dave

Add a can of beef broth to the water for older bucks that can be gamey.

Put leftover in bbq sause put sandwiches.
Pull apart leftover for enchiladas.

Two birds in the Bush is always better than one in the hand-that way you can always go to the Bush and hunt another day .conservation=Better hunting.
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Offline jamesfromseattle

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Re: Pulled Venison
« Reply #18 on: July 06, 2017, 11:38:25 AM »
Pressure cooker all the way......

I used to do it in the slow cooker, but recently got a pressure cooker and it is awesome.  Way quicker to get everything breaking down.

Offline highmuley

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Re: Pulled Venison
« Reply #19 on: July 06, 2017, 11:42:18 AM »
For a little extra boost of flavor, we'll cold smoke it for a couple hours first too.....
Its the goin'.....Not the gettin'

Offline Stein

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Re: Pulled Venison
« Reply #20 on: August 09, 2017, 09:16:06 AM »
Yep, longer is the key.  Meat doesn't dry out from the duration of cooking, it dries out from the temperature (pressure cooking is a different beast).  You can cook a thin deer steak on a 500 degree fire for five minutes and have shoe leather.

I have better results with a dutch oven in the oven than I do with the crock pot for some reason, maybe it's the temp or the tighter fitting lid or a more uniform temp inside the oven. 

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Re: Pulled Venison
« Reply #21 on: August 14, 2017, 06:35:43 AM »
1 cup vinegar
1/2 cup ketchup
1 wild game roast

Crockpot on low for 10 hours.

Serve on buns and top with coleslaw and hot sauce.
The lazy do not roast any game, but the diligent feed on the riches of the hunt.

Proverbs 12:27

 

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