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Pulled Venison Recipe

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This recipe for Pulled Venison is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry Rub:
2 c. brown sugar
3/4 c. coarse salt
1/4 c. chili powder
1/4 c. paprika
1/4 c. garlic powder
1/4 c. onion powder
1/4 c. basil
4 Tbsp. ground black pepper
2 Tbsp. chipoltle chili pepper
1 Tbsp. cumin
1 hind quarter venison
Barbeque sauce of your choice
Directions:
Directions:
Coat hind quarter with Dry Rub. Cook in a large Dutch oven over low fire for 6 - 8 hours.

Separate from bone. Pull into shreds. Coat with Barbeque sauce of your choice
Personal Notes:
Personal Notes:
I got tired of seeing all of the recipes for pork and beef, but nothing for venison. So, I created this mix myself.

 

 

 

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