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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
Pressure cooker all the way......
