Pulled venison

[jimbo91]

Alright, im pulling one out of the old family recipe book.

YOU WILL NEED:

-1 Full backstrap

-1 Packet of french onion soup (powder)

-1 or 2 bottles of barbecue sauce (depending on preference, soupy or thin, and any flavor will do.

-1 crock pot

PROCEDURE

-Thaw your backstrap.

-Cut it in half

-Trim the silver grissle off of each half

-Place backstrap halves in crock pot

-Empty packet of french onion soup into crock pot

-Add about a cup of water, give or take a 1/4 cup

-Turn the crock pot on. Low generally takes 8-10 hours, High usually takes about 6-8 hours on my crock pot

-After backstrap halves are thouroughly cooked, remove WITH TONGS from crock pot

-Shred the backstrap halves (I have found that placing them on a plate, one at a time, and using two forks to pull it apart is easiest) shred until desired size of pieces is reached, I like mine very stringy

-After shredded put shreds into a large bowl

-Pour in barbecue sauce and stir. Add BBQ sauce to reach desired thickness

-If the tempurature of the barbecue sauce cools the meat, microwave for 30-40 seconds, stir and repeat

-Serve on a hamburger bun, best enjoyed with the family, a cold beer, and a good movie

ENJOY PEOPLE!

[Culvercreek hunt club]

I do the same thig but use the neck for it. trim it out very well.....and freeze it whole to use for a party. I cook it till it falls off te bones and it actually has that same stringy texture as pulled pork

[Isles323]

That sounds delicious, can't wait to try it out.

[NYDeer]

This sounds great..

[burmjohn]

Added this to my list of todo's once I bag a deer.

[Bleitten04]

Sounds like a great recipe.  I would love to try that.  However the one I got this year is already cut up.  Hopefully will bag another one.  Does it matter doe or buck or is either just as good?

[jimbo91]

My family swears that doe's taste better than bucks, but i can't tell a difference lol

[Fletch]

That sounds good but I would not use a backstrap for that that would be a sin!! ;D

Use a poorer cut and save the strap for cooking on the grill whole.

I will have to smoke one sometime like I do a pork butt or loin to do a pulled barbecue.

[Culvercreek hunt club]

That sounds good but I would not use a backstrap for that that would be a sin!! ;D

Use a poorer cut and save the strap for cooking on the grill whole.

I will have to smoke one sometime like I do a pork butt or loin to do a pulled barbecue.

LOL. I agree...That is why I use the neck...and the texture is the same as pulled pork with a neck

[WNYBuckHunter]

I do a similar recipe, but I use watered down BBQ sauce instead of the soup mix. I usually use a roast for this, not backstrap. I have a 4lb roast in the freezer as we speak waiting to be done.