Sunday, October 30, 2011

Shredded Venison Au Jus

This is based on a recipe my wife had for shredded beef, except that I've added a few tweaks to it, along with some delicious and nutritious venison. I think this would be a great recipe for deer camp because you can put it together quickly, let it cook overnight, shred it real quick in the morning before heading to the woods, then leave it on warm, come in for a couple hot sandwiches when you return for lunch. Enjoy!

  • 1 Venison roast ~ 2 to 3 lbs
  • 2 cups water
  • 2 tsp beef bouillon
  • 1 1/2 tsp dried oregano
  • 1 tsp garlic salt
  • 1 tsp seasoned salt
  • 1/2 tsp dried rosemary
  • 2 -3 cloves garlic chopped
  • 1 sweet onion chopped
  • 2 jalapenos chopped (optional, but add a nice, subtle kick)
  • On a cutting board, cut several small 1/2 inch "X" slits into the roast with a knife, then stuff the chopped garlic into the roast slits.
  • Spray slow cooker with non stick spray & place venison roast in. 
  • Combine water, bouillon and dry seasoning then pour over venison.
  • Add chopped onion & jalapeno
  • Cover & cook on low for 8 hours or until meat is tender.
  • Remove venison, cool slightly, then using 2 forks, shred the venison so that it's suitable for sandwiches or wraps.
  • Return venison to liquid to soak up more of the juices. It can be kept on warm for a few hours, or eaten immediately. Your choice!
  • Using a slotted spoon, serve it up on a toasted bun, top with some shredded cheese and DIG IN!!!

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