I love game meats, but there are a few cuts that I prefer with a bit of dressing up. So when I happened across a clean pulled pork recipe in a magazine this week, is was an opportunity I could not flip past. Out came the last winter’s venison stew meat from the recesses of the freezer to defrost overnight. The next morning it took me about fifteen minutes to prep everything for the crock pot, and I was out the door to work.
Slow Cooker Pulled Venison
(adapted from Cuisine Tonight’s Quick and Easy Menus)
1.5 lbs venison stew meat, cubed
4 lbs extra virgin olive oil
3 cloves chopped garlic
1 tbsp fresh rosemary
1 tbsp fresh oregano
2 tsp sea salt
1 tsp fennel seed
1/2 tsp red pepper flakes
1/2 cup chicken broth
1/2 cup dry white wine
Chop garlic, rosemary, oregano, salt, fennel seed, and red pepper flakes and mix with olive oil. Place meat and spice mixture in a plastic bag and shake until the meat is coated. In a saute pan, sear meat on all sides on medium heat.
Place meat along the bottom of a 3-4 qt slow cooker, and then add broth and wine. Cook on high for 4 hours. When meat has cooled, shred into small pieces. Use to spice up that same old lunch sandwich, for a twist in stew or even as filling for enchiladas!
Note: This recipe is freezer challenge approved.