Pulled Venison by B.G.

Pulled Venison

2 1/2-3 lbs. venison roast
2 large cooking onions thinly sliced
2 large red, yellow or green peppers thinly sliced
2 large cloves garlic crushed
2-3 tbs. canola or peanut oil
1 tbs. smoked hot paprika
3 tbs. tomato paste
1/4 cup all purpose flour
2-2 1/2 cups beef stock or broth
Salt and pepper to taste


Strip all fat from meat, then cut into 4-5 chunks. Heat 2-tbs. oil in a large Dutch oven or other large pot med. high heat, brown all sides well. Remove meat, turn down to med. heat, add remaining oil if needed, then add onions, garlic and peppers cook stirring occasionally until onions are soft. Mix paprika with flour stir into veggies cook 2 min. Stir in tomato paste; then slowly add in 2 cups beef stock, return venison to pot. Add more liquid if needed to bring halfway up sides of meat, bring to a boil then reduce heat so it just simmers and cover with a lid. Braise stirring occasionally for 1 1/2 to 2 hours or until meat can be pulled apart easy with 2 forks. Remove meat to a plate pull apart into shreds. While doing this increase heat to med., and reduce broth in pot until glossy and thick. Return meat to broth, stir a few times until hot, spoon meat on to your favorite type of bun serve with sour cream and onions. Enjoy