Pulled Venison with Blueberry BBQ Sauce
July 5th, 2012 | 
Author: 
Blueberries and venison—a perfect BBQ combination.
Blueberries are in season! It’s impossible (at least for me) to walk past the mountains of them in the store and not buy them…especially after the critters ate all the berries off my bushes (but that’s another post). So, I found myself with a few gallons of blueberries and a need to make something fun for our July 4 barbeque, at which I’ve become famous for bringing a pulled venison BBQ recipe of some sort.
Blueberry BBQ sauce. Festive, blue, and wonderful with a venison neck roast. This BBQ sauce is a little fruity, but not overpowering. You know you’re eating blueberries, but they go so beautifully with the pulled venison you just want more and more!
: Pulled Venison BBQ Recipe with Blueberry BBQ Sauce
: Berries pair well with venison, and this is especially true for a summer BBQ sandwich.
Ingredients
- 1 3 to 5 lb venison neck roast
- 1/2 cup dry red wine
- 1 tsp salt
- 1 tsp freshly ground pepper
- water
- 2 teaspoons grapeseed oil
- 1/4 cup minced celery
- 1 tablespoon minced fresh jalapeño chile, seeded
- 1/4 cup ketchup
- 1/4 cup rice wine vinegar
- 2 1/2 tablespoons light brown sugar
- 2 1/2 tablespoons brown mustard
- 1/2 teaspoon hot sauce
- 2 cups fresh or frozen blueberries
- Salt and freshly ground pepper
Instructions
- For the venison neck roast: pull out your slow cooker and put the neck roast, liquid smoke, wine, salt and pepper, and enough water to cover the meat in it.
- Cook on the low setting for 9 to 12 hours, depending on how large your roast is. You want it to go beyond tough and back to tender again.
- Let the meat cool a little, the slice it thinly. After slicing, chop into smaller, bite size pieces. Put in a mixing bowl and set aside.
- Heat the oil in a saucepan. Add the celery and jalapeño and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.
- Let cool for about 5 minutes. Puree the sauce in a blender or food processor until smooth.
- Pass through a strainer and season with salt and pepper.
- Pour about half of the BBQ sauce over the venison. You want enough to coat the meat, but you don’t want the meat swimming in it. Save the rest of the sauce for anyone who wants to add more.
- Reheat (I usually reheat it in my small slow cooker because I almost always make this for parties where people will be serving themselves). Serve on a hamburger bun.
You can make the blueberry BBQ sauce a day or two in advance. It will store in the fridge for a week or two. Serve it at room temperature.
Any berry would be nice with this. Venison pairs especially well with cranberries too.
Preparation time:
5 minutes (venison), 15 minutes (BBQ sauce)
Cooking time:
9 to 12 hours (venison), 20 minutes (BBQ sauce)
Number of servings (yield): 8
Culinary tradition: USA (General)
Copyright © Susan Rose.
Microformatting by hRecipe.
Posted in BBQ and Grill, Sauces and Salsas, Venison Sandwiches | 
Tags: BBQ, neck roast, sandwich, sauce | 
2 Comments »
Venison Shawarma with Tzatziki Sauce
Venison Shawarma with Tzatziki ... a perfect combination
I first made (and posted) this recipe two years ago. At the time, Rick told me I should make it again. Well, I finally did and it was just as good as we both remembered it. I thought it was worth updating this post because I got better pictures of it today. Read the rest of this entry »
Posted in Sauces and Salsas, Vension Entrees |
Tags: flank steak, middle eastern, roast, venison |
5 Comments »
Game On! January 21, 2012
Share your favorite wild game recipes, hunting stores, and more!
Welcome to this week’s Game On, where other people can share what they’re doing with the Wild Game in their pantry. Venison, elk, bear, salmon, bass, squirrel…you get the picture. If you’re blogging about wild game, there are readers here who want to know about it. In fact, if you have any blog related to hunting, fishing, cooking game, or even cooking food that food eats (aka, home grown produce), share your favorite blogs. Read the “rules” here, and click on the Linky List link below to share your wisdom. I look forward to discovering many great blogs this week.
What do you have cooking for the new year? Any adventures planned? Share them today!
The perfect gift for venison lovers! Buy today.
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