Buy “The Hunting Widow’s Guide to Great Venison Cooking” today~ ~ ~ ~ ~
There is nothing like going for a drive down a country road and discovering a little roadside bar-b-que joint. Here in Virginia, you can take a drive down any country road and you’ll find a gas station with a smoker on the side serving up delicious BBQ. My favorites are the ones where there are about 20 pick ups in the parking lot. You know you’ve found the good stuff then.
In the winter, though, I usually just want to hunker down on the sofa rather than go exploring back country roads. The other day I discovered a jar of Trader’s Joe’s BBQ sauce in the pantry and got a hankering for that smoky taste. We happened to have a venison neck roast in the freezer, and I wondered if a pulled venison BBQ sandwich would be as good as pulled pork. Being winter, for this recipe, we didn’t smoke the meat. Instead, we used the slow cooker to cook the neck roast to tender perfection.
Next time I’ll make my own BBQ sauce. For now, this worked beautifully.
Recipe: Pulled Venison BBQ Sandwich
- 1 venison neck roast
- venison stock
- 5 drops liquid smoke
- 1 jar of BBQ sauce
- Place the neck roast in the slow cooker. Cover with stock and water until the liquid is about 1 inch over the meat. Add the liquid smoke.
- Set cooker on low and cook for 8 to 12 hours, depending on the size of the roast. The meat is done when it falls apart easily.
- Remove meat for cooker. Peel meat from bones. You will have nice strings of meat.
- Put in bowl and mix with your favorite BBQ sauce.
- Serve on hamburger bun with coleslaw and chips.
If you have a smoker, you can definitely smoke the meat instead of using the slow cooker!
Number of servings (yield): 6-10
Meal type: lunch
Culinary tradition: USA (General)
Microformatting by hRecipe.
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