Post by: DaveMonti on May 15, 2017, 11:02:23 PM
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
Post by: Mfowl on May 15, 2017, 11:44:49 PM
Post by: Blacklab on May 16, 2017, 05:44:05 AM
Post by: vandeman17 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.
Post by: Squidward on May 16, 2017, 06:49:41 AM
Post by: merkaba93 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.
Post by: JimmyHoffa on May 16, 2017, 09:54:10 AM
Post by: DaveMonti on May 16, 2017, 10:48:07 AM
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!
Post by: blackpowderhunter on May 16, 2017, 02:50:13 PM
Post by: Buckmark on May 16, 2017, 02:55:50 PM
Post by: merkaba93 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.
Post by: wildwood on May 19, 2017, 09:21:32 PM
Post by: DaveMonti on May 19, 2017, 09:30:01 PM
Post by: Harbor_hunter on May 19, 2017, 10:01:20 PM
Post by: Blacklab 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:
Post by: highmuley on July 06, 2017, 09:57:38 AM
Post by: Skyvalhunter on July 06, 2017, 11:27:14 AM
Post by: hunter399 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.
Post by: jamesfromseattle 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.
Post by: highmuley on July 06, 2017, 11:42:18 AM
Post by: Stein on August 09, 2017, 09:16:06 AM
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.
Post by: CaNINE on August 14, 2017, 06:35:43 AM
1/2 cup ketchup
1 wild game roast
Crockpot on low for 10 hours.
Serve on buns and top with coleslaw and hot sauce.