Stuck with a thawed-out venison roast, but no time to prepare a big meal this week? Here’s an extremely tasty and simple shredded venison crock pot recipe that will save the day.
Cut up a couple of onions and place them in the bottom of a crock pot with 2 cups of beef broth. Alternatively use a cup of diced tomatoes and a cup of the beef broth. Add roast pieces. Cook on low for 10 to 12 hours to steam that roast into soft goodness. Flake off the meat with a fork, mix back with the juices, and serve on crusty buns.
You can also do shredded venison in the oven. Use the same recipe, set the oven at 250 to 275 F, seal up the pan so the steam stays in, and cook for six to eight hours.
Leftovers? Perfect! Store in serving-sized plastic containers and take to work to heat up for hot sandwiches at lunch time. Enjoy!
Try Cooking Venison Outside for Something Special
There’s just something satisfying about knowing you’ve done it all yourself—from pulling the trigger to washing up the dishes. Even better is the fact that you didn’t have to pay someone else to do it for you! Gut It • Cut It • Cook It guides you every step of the way from the field to the table. No detail is left out—from proper field dressing and butchering to storing and preparing your venison.