Posts Tagged ‘neck roast’

Pulled Venison with Blueberry BBQ Sauce

pulled venison BBQ recipe with Blueberry BBQ sauce

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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool for about 5 minutes. Puree the sauce in a blender or food processor until smooth.
  6. Pass through a strainer and season with salt and pepper.
  7. 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.
  8. 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.

Pulled Venison BBQ Sandwich

Pulled Venison BBQ Sandwich
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
  • water
  • 5 drops liquid smoke
  • 1 jar of BBQ sauce


  1. 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.
  2. 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.
  3. Remove meat for cooker. Peel meat from bones. You will have nice strings of meat.
  4. Put in bowl and mix with your favorite BBQ sauce.
  5. Serve on hamburger bun with coleslaw and chips.

Venison BBQ roast


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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