2 lbs. Venison (Backstrap or Roast)
1 12 oz. bottle Louisiana style hot sauce
½ stick butter
¼ cup apple cider vinegar
1 cup water
1 beef bouillon cube
1/2 Tablespoon black pepper
1 Tablespoon cayenne pepper
1 Tablespoon garlic powder
Trim venison well, removing the connective tissue and “silver skin”. Cut venison into cubes, approx. 1 inch in size.
Crock pot: put all ingredients into a crock pot/slow cooker and cook on low for 8- 10 hours.
Instant Pot/Electric Pressure Cooker: Place the trivet in the bottom of the electric pressure cooker to prevent burning. Add 1 cup water, bouillon cube, meat, hot sauce, and remaining ingredients. Cook on high pressure for 40 minutes with natural pressure release. Do not stir until cooking is complete.
When cooking time ends, stir then remove venison from pot with a slotted spoon. Leave the “juice” in the pot. Coarsely chop or shred venison as you would BBQ meat. Place chopped/shredded meat in a bowl along with enough “juice” to moisten the meat.
Serving suggestions: Sandwich style on Hawaiian or Ciabatta rolls. Top with cheese of your choice then toast in the oven followed by cole slow and onion slices. ENJOY!