Low And Slow Crockpot BBQ Shredded Venison

Low And Slow Crockpot BBQ Shredded Venison

So i’m not a big meat eater but when it comes to wild game by local hunters i never say no .Venison can be a tricky meat to cook as it can go tough very quickly. I always stick to the “low and slow” cooking method. This is a basic recipe I use for any wild meat that comes through my door as it’s easy and amazing cold, it’s also perfect for picnics and bbqs  guaranteed to become a family fav
Enjoy !

jennifer rice

Jennifer Rice is a lover of all things living and has dedicated her life to making a difference to all those who cross her path.
A passion for mind and body movement has led her into a long and successful career in pilates; teaching on a global scale, with clients in Canada, New Zealand, Dubai,LA and Jordan and more recently, Spain.
Her understanding of how the human body performs, combined with her extensive knowledge of nutrition and natural health therapies, allow Jennifer to be the complete wellness expert.
Not content to just help humans, Jennifer has a heart for animals and has been known to spend her time, when she isn’t working with clients or in her garden, at her local animal refuge centre, donating her time to our furry or feathered friends in need.
A wanderlust spirit keeps Jennifer on the move and her worldly outlook on life brings a refreshing point of view; always with a smile and an open heart

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Low And Slow Crockpot BBQ Shredded Venison

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Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 10 hungry people

Recipe Ingredients

  • 3 - 4 pound boneless venison roast cut in half
  • 1 1⁄2 cups ketchup (paleo homemade ketchup) http://sugarsoil.com/index.php/2016/03/21/paleo-condiments-scratch/
  • 4 tablespoons brown sugar or maple syrup
  • 1 tablespoon lemon or lime juice
  • 2 tablespoons soy sauce
  • 2 teaspoons celery salt
  • 3 teaspoons Worcestershire sauce
  • 1 onion diced
  • 3 garlic cloves chopped
  • pinch of ground nutmeg

Recipe Instructions

  1. place venison in slow cooker
  2. In a large bowl, combine all ingredients
  3. cover venison completely with sauce
  4. Cover and cook on low for 8 hours (turning it every few hours) or high for 5 hours
  5. Shred meat, using two forks

Recipe Notes

  1. The ketchup can easily be replaced by a homemade bbq sauce.
  2. Adding hot sauce to the sauce while cooking gives it that extra kick.
  3. Serving on kaiser buns for the non paleo is always a hit.

Recipe Credit: Jennifer Rice

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About the Author

Jennifer Rice is a lover of all things living and has dedicated her life to making a difference to all those who cross her path. A passion for mind and body movement has led her into a long and successful career in pilates; teaching on a global scale, with clients in Canada, New Zealand, Dubai,LA and Jordan and more recently, Spain. Her understanding of how the human body performs, combined with her extensive knowledge of nutrition and natural health therapies, allow Jennifer to be the complete wellness expert. Not content to just help humans, Jennifer has a heart for animals and has been known to spend her time, when she isn't working with clients or in her garden, at her local animal refuge centre, donating her time to our furry or feathered friends in need. A wanderlust spirit keeps Jennifer on the move and her worldly outlook on life brings a refreshing point of view; always with a smile and an open heart

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