Pulled Venison Recipe – Smoky BBQ-Style
Tender pulled venison slow-cooked in a smoky, sweet, and savoury BBQ-style sauce—perfect for sandwiches, sliders, or a hearty dinner.
Ingredients
- 600 g venison (thick leg steaks used here, but shoulder, neck, or other cuts work too)
- 1 tbsp olive oil (for searing meat)
- 1 onion finely chopped
- 1 can whole peeled or chopped tomatoes
- 1/4 cup brown sugar
- 1 tbsp corn flour (optional: make sauce nice and thick instead of watery)
- 1 tbsp worchester sauce
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp chilli flakes (optional)
- 1/2 tsp chilli powder
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Sear the venison: Heat oil in a pan over medium-high heat. Sear the venison leg steaks on both sides until browned. This step is optional but I find it locks in flavor.600 g venison , 1 tbsp olive oil
- Prepare the slow cooker: Place the canned tomatoes in the slow cooker and mix in the cornflour until the tomato liquid turns lighter in colour and it is fully incorporated.1 can whole peeled or chopped tomatoes, 1 tbsp corn flour
- Add the remaining ingredients: Stir in the brown sugar, Worcestershire sauce, soy sauce, minced garlic, ginger, chilli flakes, chilli powder, paprika, smoked paprika, salt, and pepper.1 onion, 1/4 cup brown sugar, 1 tbsp worchester sauce, 1 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp minced ginger, 1 tsp chilli flakes, 1/2 tsp chilli powder, 1 tsp paprika, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp pepper
- Add the meat: Submerge the seared venison in the sauce, ensuring it’s fully coated.
- Slow cook: Cover and cook on low for 6–8 hours (or on high for 3–4 hours).
- Check occasionally: About 3–4 times during cooking, flip the meat and stir the sauce to keep it evenly coated.
- Check for doneness: The venison is ready when it can be easily shredded with two forks. If it’s still tough, continue cooking until tender.
- Shred and serve: Once tender, remove the meat and shred it with 2 forks. Mix it back into the sauce and serve hot on sandwiches, sliders, or with your favorite sides.
- Oven Method: Preheat oven to 150°C fan bake. Place venison and cooking ingredients in a covered ovenproof dish. Cook for 3–5 hours, checking occasionally and adding a splash of stock or water if needed. Once tender, shred the venison with two forks and mix through the sauce.
Notes
- Searing is optional: Searing the venison adds extra flavor but the recipe works fine without it.
- Oven method: If you don’t have a slow cooker, cook in a covered ovenproof dish at 140 °C (275 °F) for 6–8 hours, flipping the meat halfway through.
- Check tenderness: The venison is done when it shreds easily with a fork. Tougher cuts may need longer cooking.
- Storage: Keep leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 2 months.
- Adjusting sweetness/spice: Add more brown sugar for sweetness or extra chili flakes for heat, according to taste.
- Thin Sauce: If you prefer a thinner sauce, you can leave out the cornflour. The sauce will still be flavorful but a little more runny.