Pulled BBQ Venison & Cornbread Waffles

Nothing says Summer like some Pulled BBQ Venison and when you pile it on top of homemade cornbread waffles with fresh slaw, it’s a meal only dreams are made of! Don’t let this weird you out…I promise it is to die for!

About a month ago, I saw someone make a cornbread waffle and I have been dreaming about it ever since. Naturally I couldn’t just make them as is, because no meal is complete without meat around here! I made some of my tried and true pulled BBQ venison and layered that on top with a homemade coleslaw and it was incredible.

This is such a fun meal and one that can be mostly prepped in advance. You start by slow cooking the meat which takes about 4-5 hours. While that cooks, you can throw together the coleslaw and refrigerate it until you are ready to eat. Then, when it comes time to make dinner, all you have to do is make the cornbread waffles, shred the meat and pile it all together!

I love this recipe because it has all those classic components you love but done in a unique way that the whole family will love. You can use any kind of venison or beef roast you have on hand and it will come out amazing. Add any additional toppings you want, like jalapeños, pickled red onions, cilantro or even cheese. This needs to be on your menu before Summer is over.

Tips for Making Perfect Pulled BBQ Venison & Cornbread Waffles

1. Whenever you are slow cooking a venison roast, the key to getting it fall apart tender is to cook it long enough so that the meat breaks down. If it still isn’t shreddable after 4 hours, just keep cooking it and it will get there!
2. After you cook the cornbread waffles, do not stack them on a plate. This will create steam and cause them to lose their crispy outside. Instead place them spread out on a wire rack before serving.
3. This is a meal you want to serve right away. Do not add the meat and coleslaw to the waffles until right before serving or the waffles will get soggy from all the moisture.

Pulled BBQ Venison & Cornbread Waffle Ingredients

Venison Roast– This can be a sirloin roast, round roast, neck, shanks etc.

Broth– Store bought or homemade. I use beef broth.

Onion– You will need a white onion for the meat, and a red onion for the coleslaw.

Cabbage– This can be green and purple or just green.

Carrots– You can buy ore shredded or slice them nice and thin.

BBQ Sauce– Use whichever bbq sauce is your favourite.

Garlic- Fresh garlic not pre minced.

Apple Cider Vinegar– This adds acidity to help break down the meat.

Smoked Paprika– Adds some addition smoky bbq flavor to the shredded venison.

Apple– I love adding diced apple to my coleslaw but if you don’t, you can omit.

Mayo & Sour Cream– This makes the base of the coleslaw dressing.

Honey– Adds a touch of sweetness to the meat, coleslaw and waffles.

Dijon Mustard- I like just a touch in my coleslaw dressing.

Cornbread Waffles– These are made with flour (or gf flour), cornmeal, baking soda, baking powder, eggs, buttermilk, honey and butter.

The Steps

1. Start by preheating your oven to 350F and patting your roast dry. Season it generously on all sides with salt and pepper.
2. Next, heat a dutch oven over high heat with a couple tbsp of oil. Add the roast and sear for a couple minutes on each side, then remove from the pot.
3. Turn the heat down to medium, then add in the onion and garlic. Cook for about 3 minutes.
4. Then, deglaze the pan with the apple cider vinegar, scraping any crispy bits off the bottom.
5. Let the vinegar cook down for 1-2 minutes, then add in the bbq sauce, honey, broth and smoked paprika.
6. Stir, then place the roast back into the pot, making sure that there is enough broth to almost fully cover the meat.
7. Place the lid on the pot and cook in the oven until tender enough to shred about 4-4.5 hours.
8. While the meat cooks, make the coleslaw by stirring together the cabbage, carrots, apple and red onion in a bowl.
9. Then, whisk together the remaining coleslaw ingredients to make the dressing, and toss it over the cabbage mixture until evenly coated. Refrigerate until you are ready to serve.
10. Finally, make the cornbread waffles, by whisking together all of the dry ingredients in a mixing bowl.
11. Next, whisk together the butter milk, honey and eggs, then pour that into the dry ingredients and fold together just until there are no dry clumps left.
12. Once mixed, gently fold in the melted butter.
13. Heat your waffle maker, then grease it with some butter and cook the waffles until lightly crisp on the outside. I recommend placing them spread out on a wire rack once cooked so that they stay crispy on the outside.
14. After your meat has finished cooking, simply shred it in the pot with a couple forks.
15. To serve, start with a cornbread waffle, then pilled on some of the shredded meat, add a drizzle of bbq sauce, and a big spoonful of the coleslaw.
16. Add any additional toppings you like such as pickled red onions, cowboy candy, or fresh cilantro. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!