Thread: Pulled Venison

@T.FOYE I'll let this do it's thing for most of today, switch it off before I go to bed. Let it sit in it's juices overnight, and then back on "low" again tomorrow for several hours. It is tomorrow night's dinner.

Depends a lot on the cuts of meat you use. Shank / shin meat or bits with some gristle or silver skin in them work best.

But honestly, you can never go wrong leaving it in the slow cooker for longer.