Pulled Venison Sandwiches

[Scott M]

If I use one of the McCormick's packages recipes I shouldn't have any problems getting pulled venison sandwiches right? I'm thinking of using 3 lbs. of roasts.

Any ever try this and did it taste okay?

[LABS4ME]

Do it all the time... It'll work out great!

Good Luck!

Ken

[89Bronco]

Here's what I made this past weekend, if you're looking for some other pulled veni recipes. I had moose, but I'm sure whitetail or bear would be just as good.

Ingredients:

4 lb. moose roast

10 cloves of garlic

10 beef boullion cubes

1 16 oz. jar of sliced pepperoncini peppers with liquid

2 T. worcestershire sauce

1 pkg. dry italian salad dressing mix

Lots of hard rolls

Cut slits in the roast and insert garlic and cubes. Push 'em right in there.

Put roast in crock-pot.

Dump in the peppers and half the liquid.

Pour in Worcestershire sauce.

Sprinkle over the top the dry italian dressing mix.

Cook on low 12 hours.

After this, you should be able to pull apart the roast with two forks and mix it up. Add a little water if it seems dry. It shouldn't need much. Take out the garlic if you don't like finding big hunks of garlic, but most of the cloves pull apart along with the meat, so this shouldn't be too much of a problem.

Serve on rolls. Delicious!

With the some of the leftovers tonight I spread some cream cheese on the rolls, dumped some of the pulled roast on one half, added some sliced onion and green pepper, and topped it off with a slice of provolone, stuck it under the broiler in the oven for 1-2 minutes, until the cheese was bubbly and the bread was toasted. Mmm-mmm--good! All it needed was some sliced mushrooms...next time!