To Die For Pulled BBq Venison Mac N’ Cheese

If you love pulled pork and you love Mac n’ Cheese then you have to try this Pulled BBQ Venison Mac N’ Cheese! It gives you all the delicious flavours of a pulled pork Mac n’ Cheese but using your wild game meat. A comfort meal like no other.

I think it is safe to say that Mac N’ Cheese is a universal love language but around here, we don’t eat a meal without meat. That is why this BBQ Venison version is PERFECTION. It combines tender slow braised bbq venison with creamy Mac N’ Cheese, to create the most delicious dish loaded with meat.

This is a recipe that looks like it takes a ton of work, but is actually quite simple. You start by searing your roast, then making your braising liquid full of broth onions, garlic and spices. Once all the flavours are combined, you add the roast back into the pot and bake it for about four hours until it is fall apart tender. While that cooks, you boil up some macaroni noodles. Set those aside, then make a simple cheese sauce to toss the macaroni in. Finally, layer the Mac N’ Cheese with big dollops of the shredded venison, finish off with a little extra cheese and then bake until golden and bubbly!

If you are looking for meals your kids with love too, this is one of those. It is great to make for parties or gatherings too, as it is a flavor combo that everyone enjoys. Grab any roasts you have in your freezer, because you’re going to want to make this one!

Tips for Making Perfect BBQ Venison Mac N’ Cheese

1. Make sure that when you are braising the meat in the oven, you add enough broth to cover most of the meat! This ensure that the meat won’t dry out and will stay nice and juicy.
2. If after four hours your meat still won’t shred apart, don’t stress. Baking time with vary depending on the exact shape and size of the roast you use, so just give it some more time. It will get there!
3. For the Mac N’ Cheese, if you like it extra saucy, simply increase the milk by 1/2 cup. This is a nice thick and cheesy sauce, but I know some people like it a bit thinner.

Pulled BBQ Venison Mac N’ Cheese Ingredients

Wild Game Roast– This can be venison, moose, elk, bear etc. You can use a round roast, sirloin roast, shanks or a neck roast.

Macaroni- Use any brand you like. If you are gluten free sub with gf macaroni.

BBQ Sauce– Use your favorite bbq sauce. Store bought or homemade.

Cheese– I like a combination or sharp cheddar and mozzarella. You can use any kind of cheddar you like.

Milk– Whole milk or 2% are best.

Butter– Salted or unsalted is fine.

Flour– If you are gluten free, you can sub with a 1 to 1 gluten free flour. I like Bobs red mill brand.

Onion– White or yellow onion is fine.

Garlic– Fresh minced always!

Apple Cider Vinegar- A bit of acid helps break down the meat.

Broth– Beef broth is best.

Smoked Paprika– This adds a delicious smoky flavor.

Maple Syrup– Just a touch. Can sub with honey.

The Steps

Make the BBQ Venison

1. Start by preheating your oven to 350F.
2. Next, take your roast, pat it dry, then season on all sides with salt and pepper.
3. Then, heat a dutch oven over high heat with a couple tbsp of oil. Add the roast into the hot pot and sear for a couple minutes on each side. Remove from the pot.
4. Turn the heat down to medium, then add in the onion and garlic and cook for about 3 minutes.
5. Next, add in the apple cider vinegar to deglaze the pan, scraping any crispy bits off the bottom.
6. Follow that with the maple syrup, smoked paprika, 1/3 cup BBQ sauce and the beef broth. Start with 4 cups, then place the roast back into the pot, and add in any more broth needed to cover the roast.
7. Place the lid on the pot and cook in the preheated oven for about 4 hours or until the meat is tender enough to shred.

Make the Mac N’ Cheese

1. While the meat cooks, boil the macaornin noodles in salted water until they are almost al dente.
2. Strain the pasta, then set it aside.
3. For the cheese sauce, melt the butter in a medium sides pot on the stove.
4. Once melted add in the garlic and cook for 1 minute. Then, add in the flour and whisk to create a roux.
5. With the pot over medium low heat, slowly whisk in the milk until smooth, then add in the dijon mustard.
6. Now, take a hand full of the shredded cheese at a time and whisk it into the milk until smooth. Repeat this until all of the cheese has been used. Season with salt and pepper until it is to your liking.
7. Take the warm cheese sauce and toss it with the cooked macaroni noodles, then spread that into a casserole dish. A 9×13 works or if you have something a bit smaller that works too.
8. Finally, remove the cooked meat from the pot, and shred it using a couple of forks into a medium sized bowl.
9. Toss the meat with remaining 1/3 cup BBQ sauce, then spoon it in large dollops onto the mac N’ cheese.
10. Sprinkle a little extra shredded cheese over top and finish with bread crumbs (if you are using them)
11. Bake the Mac N’ Cheese in a 375F oven for about 20 minutes or until golden and bubbly.
12. Serve hot in bowls, with an extra little drizzle of BBQ sauce on top. Enjoy!

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

Looking for more tasty ways to use your wild game roasts?

https://cmbarndominium.com/corn-green-chile-venison-enchiladas/

https://cmbarndominium.com/tender-flavourful-venison-steak-fajitas/

https://cmbarndominium.com/slow-braised-sweet-n-spicy-korean-bbq-sandwich/