Pulled Venison with Beet Red Kraut - Cleveland Kitchen

Ingredients

• 3-4 pound roast of venison
• 1/4 cup melted butter or extra virgin olive oil
• 3 Tbsp butter
• 2 Tbsp flour
• Beet Red Kraut
• Salt
• 2 large yellow onions, chopped
• 2 large carrots, chopped
• 1 large leek, chopped
• 3 cloves garlic, minced
• 1 Tbsp. dried thyme
• 1 Tbsp. rosemary
• 3-5 bay leaves
• 8 juniper berries
• 6 whole cloves
• 10 whole black peppercorns, cracked
• 2 1/2 teaspoons kosher salt
• 1 tablespoon sugar
• 2 cups red wine
• 1 1/2 cups red wine vinegar
• 1 cup vegetable or beef broth