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Crock Pot shredded venison or pork



. Take one venison roast, I prefer a boned ham from a smaller deer. Coat it well with your favorite dry rub (or the one below) and let it sit over night in the fridge. The next morning, place the coated ham in a crock pot with ½ cup of white vinegar and ½ cup apple cider vinegar and cook on low all day. After about 8 hours, remove the meat to a large pot and shred it with two forks. It’s a little work, but makes a better sandwich. After the meat is shredded, spoon a little of the juice from the crock pot into the pot with the meat, then dump your favorite barbeque sauce in and mix it well. Reheat on low heat. When warm, put the meat on a Kaiser roll, with a bit of horse radish if you like, break out the cole slaw or potato salad and sweet tea and you’ve got a great southern barbque thing happening. Have plenty of friends over because one deer ham makes a lot of sandwiches



Dry rub:

¼ cup brown sugar

¼ cup paprika

¼ cup seasoned salt

3 Tbls black pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp cayenne pepper

1 tsp basil




Easy Venison Roast

3-pound venison roast

1/2 medium onion sliced

2 celery stalks chopped

1/2 cup ketchup

1/3 lemon juice

1/2 teaspoon Worcestershire sauce

1/2 teaspoon A-1 sauce

1/4 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper


Place Roast in crock pot or slow cooker. Add all ingredients and simmer 6 to 8 hours or until tender. Serves 6 to 8.


Take a couple of venison bottom round roasts... sear them on a b-b-q and then transfer them to a crock pot and drown them in Cattleman's original b-b-q sauce./ Cook on low for 4 hrs. Pulled them out and shred them apart with 2 forks. Put the shredded meat back in the sauce with a half can of green chili peppers and 1 thin sliced onion. Cook them for another 1/2 hr. Serve on toasted hard roll with melted Monterey Jack cheese.



If you are only going to make 1 small roast just use enough sauce to cover the meat in the crock pot. You don't want it all runny.




Put roast in crock pot on high for 6 hours. Then low for 3 more.


Add 1 can of cream of mushroom soup with 1 can of water

1 Knorr's dried vegetable soup mix



cut up new potatoes

cut up carrots.

1 venison roast

Edited by jerseyhunter
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8 lbs Venison ground

3 med. Bell Peppers chopped

3 med. Onions chopped

2 - Celery stalks chopped

1- 6 oz can Tomato paste

2- 14 oz cans Stewed Tomatoes

2-14 oz cans Tomato sauce

2 14 oz cans H2O

3 small garlic Cloves finely chopped

6 oz Chile powder

3 Tbls salt

Pinch of Oregano

1 oz hot sauce

1 3” long green Chile

Garlic Salt and Black Pepper to taste.


Cook onions, peppers and celery in a little oil gently for 10 min.

Add meat and cook till no longer pink.

Add remaining ingredients and simmer low for at least 2 ½ hours. Stirring now and then.

Makes 12-16 servings


2-3 lbs meat

1 Bell Pepper

1 Onion

1 Celery Stalk

1 Sm. can Tomato Paste 6 oz

1 8 oz can Tomato Sauce

1 14 oz can Stewed Tomatoes ( I omitted sauce & stewed & added frozen from Garden)

12 oz water / 2- 6 oz’s

1-2 oz Chile Powder

1/2 Green Chile

1 Clove Garlic Chopped (I used 3)

½-1 tsp Cumin

1 Tbls Salt

Dash of Oregano

Dash Hot sauce, Red Pepper Flakes

Garlic Powder and Pepper to taste


Cook onions, peppers and celery in a little oil gently for 10 min.

Add meat and cook till no longer pink.

Add remaining ingredients and simmer low for at least 2 ½ hours. Stirring now and then.

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I use a pound of venison stew meat, one 12 oz can of coke, a few chopped potatoes, one sliced onion, 2 tsps. of Worchester sauce, dash of salt and pepper and beef broth. Let in simmer all day in a crock pot.

"The Nation Which Forgets Its Defenders, Will Itself Be Forgotten".

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Thanks, I'll try the parm too...


Venison Cutlet Parm: :cook2:


Cut approximately 12 cutlets thin and pound with a meat mallet to break down the fibers


Bread with Italian bread crumbs and quickly fry in the pan (to brown the bread crumbs only)


Line a glass tray with tomato sauce


Place the breaded cutlets on top of the sauce


Put mozzarella cheese on top of the cutlets


Place a thin layer of sauce on top of the cheese


Cover the tray with aluminum foil and heat in the oven at 350 degrees for 20-25 minutes


Bon Appetite!  My kids go nuts over the venison prepared this way. It is my favorite way to enjoy it as well!

Edited by LPJR
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