Pulled Venison Hind Quarter
by Mark Theilemann
(Galway, NY USA)
1 hind quarter venison (whole or boned)
1-12 ounce bottle lime juice
1- 70 ounce or larger jug salsa (hot, med or mild)
Place venison in slow cooker and inject lime juice into it with a turkey injector and refrigerate overnight. Remove from frige 10 hours before use and pour in salsa and set cooker on low and slow cook for at least 10 hours, then pull apart like pork and remove bones and serve on your favorite rolls.
I have served this a few times at outdoor parties and so far it has been a hit even with those who don't normally like venison, so give it a try and enjoy!!!
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