Pulled Venison Roast with Blueberry BBQ Sauce

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November 29, 2012 by sgacke

  • Venison neck roast
  • Sea salt
  • Pepper
  • Mesquite seasoning
  • 1/2 cup red wine vinegar
  • Water

 

  1. Lay roast in slow cooker and season with salt, pepper, and seasoning
  2. Add vinegar and water until roast is covered
  3. Cook for 10-12 hours until it pulls apart easily

 

  • 2 cups fresh/frozen blueberries
  • 1/2 cup balsamic vinegar
  • 3 tbsp no high fructose corn syrup ketchup
  • 1/2 tsp Worcestershire sauce
  • 2 cloves garlic; minced
  • 1/2 tsp sea salt
  • 1 medium yellow onion; chopped
  • 3 tbsp Truvia (sugar substitute)
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder

 

  1. Cook all ingredients in medium saucepan on medium-high heat
  2. Once it starts to boil; turn heat down and simmer for 15 minutes
  3. Sauce will begin to thicken; stir occasionally
  4. Turn heat off and let cool until room temperature
  5. Pour in blender and blend until smooth.
  6. Store in airtight container (I used a Mason Jar) in the refrigerator.

 

**I served this together on a sandwich thin.  It was delicious.  This sauce will be delicious on pork, chicken, etc.

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About me!

Navy wife. Mom. 20something. Fitness. Health. Food.

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