PULLED VENISON BBQ (or ELK)
Cut up venison into fist-sized pieces. This recipe works great w/ tougher cuts of meat. This is how I also do shanks which can be left w/ tendons... intact, because they easily pull apart for removal after pressure cooking.
Rub meat with sausage seasoning (SWRR Jammin Jerk or Granny Elsies’ Sausage Seasoning recommended), refrigerate for 24 hrs.. Add 1/3 cup water and 1/3 cup bbq sauce (or 2 TBLS. Tabasco Carribean Steak Sauce to pressure cooker and cook for 45 min. @ 10#.
When done, shred meat like pulled pork. Put in pans in smoker for 1- 1½ hrs. (optional) Add bbq sauce & serve.