Pulled Venison with Beet Red Kraut
8 hrs 15 min
3-4 pound roast of venison
- 1/4 cup melted butter or extra virgin olive oil
- 3 Tbsp butter
- 2 Tbsp flour
- Beet Red Kraut
Marinade: begin 2-3 days for best flavor.
- 2 large yellow onions, chopped
- 2 large carrots, chopped
- 1 large leek, chopped
- 3 cloves garlic, minced
- 1 Tbsp. dried thyme
- 1 Tbsp. rosemary
- 3-5 bay leaves
- 8 juniper berries
- 6 whole cloves
- 10 whole black peppercorns, cracked
- 2 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- 2 cups red wine
- 1 1/2 cups red wine vinegar
- 1 cup vegetable or beef broth
Marinate the venison:
- Put marinade ingredients (wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots and onion) in a pot and bring to a boil.
Turn off heat and allow the marinade to cool.
Submerge the venison in the marinade and refrigerate for at least 24 hours, and up to 5 days. Three days is the ideal length of time.
When you are ready to cook, remove the roast from the marinade and sprinkle it all over with salt. Set it aside for 15-20 minutes or so.
Prepare the venison:
Preheat the oven to 275°F.
- Pour the marinade into a Dutch oven or other lidded, oven-proof pot and bring it to a boil. Add the venison to the pot. Cover and put in the oven. The roast should take about 5 hours to cook.
- When the roast is completely tender, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.
- When ready to eat, shred roast and add remaining oil or butter to the meat. Serve with the Beet Red Kraut and side of your choice.
Serve with a generous amount of sauce, some braised onions, mashed potatoes, cheesy broccoli or cauliflower, and your favorite Cleveland Kitchen Kraut!
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