pulled venison

Directions

in a slow cooker, add venison, 2T of beef base 1T chicken base, and enough water to cover the meat. I use the "better than bouillon" brand of base, which I think adds better flavor the bouillon cubes. if you do you the cubes though add 4 beef cubes and 2 chicken cubes at least. dice up the onion, peppers, and mushrooms. make sure to dice them fairly small so they blend completely into the recipe. add to the slow cooker along with the garlic and thyme. settings vary on the slow cooker, I usually start out on high to get the meat cookin and turn it down later when it gets closer to done. make sure to check water levels frequently so it doesnt dry up on you. you want to keep some stock in there so it doesnt burn and for the thickening later.

about a half hour before serving you want to thicken it with a roux. Roux is a mixture of flour and butter. you want to use equal parts "by weight" of flour and butter, the amount you will need varys on the amout of pulled venison you are making. melt the butter and put into mixing bowl. mix in the flour completely. the mixture should crumble easily but not be dry and all flour should be absorbed. add roux little by little to your meat and liquid stirring constantly as you add. since amount will vary, stop adding when you get to desired thickness. enjoy!!!