How To make Crock Pot Venison Barbecue

Deer Processing: Pulled Venison

Brad Fenson is at deer camp cookin' up some quick and easy pulled venison. Throw it in a crockpot and you'll have a delicious meal after a long day in the woods! Deer Camp Butcher Shop. Season 1. Episode 6.

Venison Pulled BBQ

Venison Pulled BBQ recipe and example for cooking. In this video, you will see one of the guys from Sean's Map Reading Challenge share his recipe that he normally uses for pulled pork, but in this situation makes venison pulled BBQ. An ingredient and quantity list is available below.
For more details on the Map Reading Challenge, click here
Here is Eric's doe harvest
Venison/pork rub

Brown sugar 1/2 cup
Chili powder 2 tablespoons
Ground cumin 1 tablespoon
Smoked paprika 1 teaspoon
White pepper 1 teaspoon
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Black pepper 1-1 1/2 teaspoons
Seasalt 1 teaspoon or to taste
Thyme 1 teaspoon

mix and rub generously into meat

bottom of crock-pot

1 apple ( i used granny smith) use what you like
1 sweet onion
2 pablano peppers (i used Anaheim ones because they were out)
1 can of chili pepper in adob sauce
Liquid smoke 2 tablespoons
Garlic (freeze dried or fresh) 2 tablespoons or 2 cloves or to your liking


place meat on top of ingredients in crock-pot set on low for 4 hours if using venison I do 10 hours when using pork.

Once it's done pull meat out and and pull it apart then use the rest as the base of the bbq sauce. (*note when doing it with pork I usually scoop out the veggies and fruit and discard the liquified fat).

Blend the base using a blender or emulsifier. You can add the rest before or after you blend it makes no difference.

Ketchup 1/2 cup
Vinegar 1/4-1/2 cup can be regular or apple cider again which ever you like
Worchestire sauce 2 tablespoons or so

Put stove on low and stir occasionally for about 30-45 minutes or until you are satisfied. Then add sauce to the meat or serve it separate.

Smoked Deer Meat/Venison BBQ Crockpot Cooking With KVUSMC

Recipe

Use A Deer Roast and one Tenderloin /backstrap
16 ounce or 12 ounce can of Coke Coloa
1 onion Quatered
1/2 to 1 inch water after Roast and Tenderloin is in crockpot I used  A 6 Quart Crockpot
Smoke Roast and Tenderloin for 30 minutes to 1 hour Cold Smoke to 150 degrees
Dry Rub meat with Old fashioned Dark Brown Sugar And Seafood seasoning or old bay mixture

Cook in Crockpot after you give it smoke flavoring for 8 to 10 hours drain Crockpot then cut up Deer BBQ 
Then put put Back in Crockpot and add Sauers BBQ sauce cover up chopped BBQ
Cook for 2 more hours
If to Spicy add Some Old Fashioned Dark Brown sugar and some Molasses to tone it down sweeten up to taste

Enjoy Y'all  Many Thanks For Watching God Bless and Semper Fi Please Subscribe Kenneth W Viar Jr

Easy Venison Korean BBQ Slow Cooker Recipe | JulieG TV #FieldtoFork

Enjoy a taste of Korean BBQ with this simple 5 ingredient wild game recipe with venison slow cooked in sweet, nutty Korean BBQ sauce with rice noodles and spinach.

One of the best ways to cook venison is low and slow in a dutch oven or a crockpot. I prefer to make my own sauces and marinades, but with life rather hectic right now I discovered that there are actually some really tasty options right in the store. Slow cooker or simmer sauces are also great if you work long days or if you want to try some new flavors at home. Take some venison out of your freezer and try them!

Read more and get a full, printable recipe at

Wild game recipe. Easy Crockpot pulled venison by Joe Zummo

Easy Crockpot Pulled Venison by Joe Zummo

Crock Pot BBQ Venison Mac & Cheese | Legendary Recipe

We all love macaroni and cheese, and we all know that there’s nothing better than a homemade version! Bust out the slow cooker, add in some shredded venison and voila, you’ve hit a homemade home run!

Ingredients:

– 12 oz. can of root beer
– 3/4 cups BBQ sauce
– 24 oz. fat free evaporated milk
– 22 oz. condensed cheddar soup
– 2 1/2 cups water, plus additional if needed
– 1 tsp. dry mustard
– 1/2 tsp. cayenne
– 4 cups shredded cheddar cheese
– 1 lb. macaroni noodles
– Shredded BBQ venison
– Salt and pepper

Directions:

The Roast

1. Cook the venison roast in a crock pot with 1 can of root beer on low for 8 hours.

2. Once tender enough, shred the roast and add BBQ sauce to the meat. Place back into an empty slow cooker for 1 hour on low.

The Mac and Cheese

1. In a large pot, heat the evaporated milk, soup, water, mustard, and cayenne to a simmer. Add the shredded cheese and stir until melted. Pour in the macaroni and stir to coat. Transfer to slow cooker with the shredded venison and stir thoroughly.

2. Cover the slow cooker and cook for 1 1/2 hours on high. Season with salt and pepper. Serve.

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