0 ITEMS IN CART 
PULLED VENISON WITH KOHLRABI SLAW
11/04/15 — Farm
by Megan Winfrey
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Whenever something unfamiliar to me appears in my CSA box, I've become determined to use it as a main ingredient in at least one meal that week. I've grown to look so forward to this experiment because I get to learn all about a new ingredient, upping my foodie status, and I get to share it with all of you! This week, kohlrabi was on the menu - and after making the recipe below, I went back to the JBG booth at the farmer's market and got more!
Pulled Venison with Kohlrabi Slaw
For the venison:
For the slaw:
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Place the venison on a cutting board and rub a generous amount of salt and pepper on all sides. Put the ketchup, brown sugar, ground mustard, lemon juice, soy sauce, Worcestershire sauce, onion powder, garlic powder, nutmeg, and hot sauce in a bowl and mix well.
Put the venison into a crock pot and top with the sauce. Pour the chicken stock around the venison, then cook on low for 8 hours. Check periodically and add more chicken stock if it dries up.
Prepare the slaw by putting all of the vegetables into a medium bowl. In a small bowl, whisk together the sugar, yogurt, and apple cider vinegar and pour it over the vegetables. Salt and pepper to taste, and refrigerate until the venison is done cooking.
Prepare the buns however you like by toasting them with butter or leaving them plain, like I did. Once the venison is done, shred it with two forks and drain off excess liquid, if necessary. Assemble the meat onto the buns, top with cold slaw and enjoy!
Whenever something unfamiliar to me appears in my CSA box, I've become determined to use it as a main ingredient in at least one meal that week. I've grown to look so forward to this experiment because I get to learn all about a new ingredient, upping my foodie status, and I get to share it with all of you! This week, kohlrabi was on the menu - and after making the recipe below, I went back to the JBG booth at the farmer's market and got more!
Pulled Venison with Kohlrabi Slaw
For the venison:
- 2 lb. venison ham
- 1 1/2 cups ketchup
- 3 tbs. brown sugar
- 1 tbs. ground mustard
- 1 tbs. lemon juice
- 2 tbs. soy sauce or Bragg's
- 2 tsp. Worcestershire sauce
- 1 tsp. onion powder
- 1 tsp. garlic powder
- dash of nutmeg
- 5 drops of hot pepper sauce
- salt and pepper
- 1/2 cup chicken stock
- 8 hotdog or burger buns
For the slaw:
- 1/2 a head of cabbage, shredded
- 2 kohlrabi bulbs, peeled and grated
- 2 carrots, peeled and grated
- 1/2 an onion, minced
- 1/3 cup of sugar
- 1/2 cup Greek yogurt or mayo
- 4 tsp. apple cider vinegar salt and pepper to taste
Place the venison on a cutting board and rub a generous amount of salt and pepper on all sides. Put the ketchup, brown sugar, ground mustard, lemon juice, soy sauce, Worcestershire sauce, onion powder, garlic powder, nutmeg, and hot sauce in a bowl and mix well.
Put the venison into a crock pot and top with the sauce. Pour the chicken stock around the venison, then cook on low for 8 hours. Check periodically and add more chicken stock if it dries up.
Prepare the slaw by putting all of the vegetables into a medium bowl. In a small bowl, whisk together the sugar, yogurt, and apple cider vinegar and pour it over the vegetables. Salt and pepper to taste, and refrigerate until the venison is done cooking.
Prepare the buns however you like by toasting them with butter or leaving them plain, like I did. Once the venison is done, shred it with two forks and drain off excess liquid, if necessary. Assemble the meat onto the buns, top with cold slaw and enjoy!
