I love a good roast as much as the next guy, but when it comes to a venison roast, there is just something special about it.
Perhaps it’s because most people don’t think there is a lot of potential in a deer roast, especially a deer shoulder roast. But I am here to cast away all doubts. I think you will love making and eating this recipe.
So, let us begin.
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Pulled Venison Roast Ingredients:
- 3-pound shoulder roast: You can actually use any type of roast; this is just a great way to use up those tougher roasts.
- 2 tablespoons of olive oil (or your favorite cooking oil)
- 1 tablespoon of flour: The flour will both help to coat the meat and thicken the juices as it cooks.
- 1/4 cup of brown sugar: Adds a touch of sweetness to balance out the other flavors. If you want to make it a little healthier, go ahead and leave it out!
- 1 tablespoon of sea salt: You have to have salt.
- 2 teaspoons of garlic powder: Adds a delicious savory taste.
- 1/2 tablespoon each of smoked paprika, chili powder and onion powder: Gives the meat some warmth and depth.
- 1/2 teaspoon of cayenne pepper: (optional): If you like it spicy, this is the perfect addition!
- 1/2 teaspoon of ground black pepper
- 1 1/2 cups of beef broth: Keeps the meat moist and juicy during the cooking process. (see my substitutions below!)
For the BBQ sauce
- Drippings from the roast: AKA liquid gold – this is what we’ll use to make the BBQ sauce.
- 1 cup of ketchup: Provides a sweet and tangy base for the BBQ sauce.
- 2 tablespoons of Dijon mustard: Adds a little zing and helps to thicken the sauce.
- 1 tablespoon of apple cider vinegar: Balances the sweetness with a bit of acid.
- 1 tablespoon of Worcestershire sauce: Brings a nice umami flavor to the BBQ sauce.
Pulled Venison Roast Instructions:
*See step-by-step images below!
- Preheat your oven to 300°F and pat the roast dry with a paper towel. (trim away any silver skin or gristle)
- In a small bowl, mix together the flour, brown sugar, sea salt, garlic powder, smoked paprika, chili powder, onion powder, and cayenne pepper (if using).
- Coat the roast with the dry seasonings mixture and be sure to cover all sides.
- Heat up a dutch oven on the stove with a little cooking oil.
- Sear the roast on each side until it’s well-browned and crusty, about 2-3 minutes per side.
- Pour the beef broth into the dutch oven and cover it with a lid.
- Bake the roast in the oven for 3 hours or until the internal temperature reads around 195°F. Pro tip: Take the lid off for the last 45 minutes of cooking so the top of the roast can develop a beautiful crust. Plus, it gives the broth a chance to reduce down some. This is totally optional, though.
- Once the roast is done, remove it from the dutch oven and let it cool before shredding it apart with two forks.
- To make the BBQ sauce, add the ketchup, dijon mustard, apple cider vinegar, Worcestershire sauce, and drippings from the roast to the dutch oven.
- Bring the sauce to a boil and then reduce the heat to low.
- Allow the BBQ sauce to simmer until it reduces to your liking – about 10 minutes.
- Add the shredded meat back into the Dutch oven with the BBQ sauce and give it a good stir to coat everything evenly.
Serve your pulled venison roast with the homemade barbeque sauce on your favorite rolls and enjoy!
Tips for making the best pulled venison
#1: If you don’t have a dutch oven, use a crock pot! I know some people prefer to use a slow cooker. You’ll sear the roast on the stove in a skillet, then add it to the crock pot, along with the broth.
Cook it on low for about 8 hours. You may need a little extra liquid, but just keep an eye on it.
#2: Low heat is key! You may be tempted to speed things up and bring that oven temp up. Trust me, low and slow is essential for this recipe.
The venison meat from the shoulder has a lot of connective tissue and needs time to break down, or else it will be tough and chewy.
#3: Cook times may vary. Keep an eye on your roast while it’s in the oven. I like to cook it to around 195°F internal temperature.
#4: Feel free to season, however you see fit! Sprinkle it with dried or fresh herbs, and even add a splash of red wine vinegar! (I make a venison pot roast this way, and it’s delicious)
#5: And final tip: if you don’t have beef broth, don’t worry about it. You can use any kind of broth you have or even water. (or check out this roast recipe with a special ingredient:)
Now, if you do use water, scrape the extra seasonings into the pot before baking it for extra flavor.
What kind of roast did I use to make my pulled venison?
Pulled venison, or shredded venison as you may call it can be made with any roast. I used the shoulder meat since it’s heavily used and benefits from a slow cook anyway.
Now, I haven’t used a neck roast for this particular recipe, but I have a friend who swears by this recipe using the venison neck.
Basically, as long as you are slow cooking it, and you have plenty of beef stock in the bottom of the pan or Dutch oven, you are going to end up with some fall-off-the-bone tender meat.
Do I have to use venison?
No, not at all. This is a regular recipe in my home, and I have used wild game meats, including moose shoulder, an elk roast, and, of course, different cuts of beef roast. By the time you mix the pulled meat in with the barbeque sauce, they all end up tasting very similar.
Do you bring the roast to room temperature?
It wouldn’t hurt to let it come to room temperature or at least set the roast out a half hour before cooking.
I personally make it both ways, but since the pulled venison recipe in the pictures here are made without bringing it to room temperature, I wrote the recipe to reflect that method.
Storing those leftovers
Store any leftovers in an airtight container for up to 3 days once they are cooled. Then, just reheat it on the stovetop until it is warmed through.
Enjoy your pulled venison sandwiches.
I have made a lot of roast recipes, and I mean a lot. I think this might just be my favorite way to cook it. At least the venison shoulder. It really doesn’t have a gamey flavor at all.
So give it a try today. If you made it and loved it, I would love for you to leave a review below. And if you have any questions, drop me a comment!
More great wild game recipes:
- How to cook a tender venison steak
- My favorite venison chili recipe
- Bacon-infused elk meatloaf
- How to make elk jerky
How to Make the Best Pulled Venison
Ingredients
- 3- pound shoulder roast: You can actually use any venison roast; this is just a great way to use up those tougher roasts.
- 2 tablespoons of olive oil or your favorite cooking oil
- 1 tablespoon of flour
- 1/4 cup of brown sugar
- 1 tablespoon of sea salt
- 2 teaspoons of garlic powder
- 1/2 tablespoon each of smoked paprika chili powder and onion powder
- 1/2 teaspoon of cayenne pepper optional. It will have a kick
- 1/2 teaspoon of ground black pepper
- 1 1/2 cups of beef broth
for the bbq sauce
- Drippings from the roast
- 1 cup of ketchup
- 2 tablespoons of dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of Worcestershire sauce
Instructions
- Preheat your oven to 300°F and pat the roast dry with a paper towel.
- In a small bowl, mix together the flour, brown sugar, sea salt, garlic powder, smoked paprika, chili powder, onion powder, black pepper, and cayenne pepper (if using).
- Coat the roast with the dry seasonings rub, and be sure to cover all sides. (Note: if you are using water instead of beef broth, add the extra seasonings to the pot for added flavor)
- Heat up a dutch oven on the stove with a little cooking oil.
- Sear the roast on each side until it's well-browned and crusty, about 2-3 minutes per side.
- Add the broth, cover, and bake the roast in the oven for 3 hours or until the internal temperature reads around 195°F. Pro tip: Take the lid off for the last 45 minutes of cooking so the roast's top can form a beautiful crust. Plus, it gives the broth a chance to reduce down some. This is optional, though.
- Once the roast is done, remove it from the Dutch oven and let it cool before shredding it apart with two forks.
- To make the BBQ sauce, add the ketchup, dijon mustard, apple cider vinegar, Worcestershire sauce, and drippings from the roast to the dutch oven.
- Bring the sauce to a boil and then reduce the heat to low.
- Allow the BBQ sauce to simmer until it reduces to your liking – about 10 minutes.
- Add the shredded meat back into the dutch oven with the BBQ sauce and give it a good stir to evenly coat everything.
Should I soak the venison shoulder in water overnight to draw out the blood?
Some people do soak their meat in salt water with ice in the fridge overnight. I personally don’t, and find it to be just fine and tasty.
If you do soak it in water, be sure to check out some tutorials online. The water will need to be very cold, and salty.