Pulled Venison with Beet Red Kraut



  • 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
  • Salt

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.
  • Enjoy!


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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