~Venison Crock Pot Barbecue~ - 3 lb deer meat, cut into chunks
- 1 large onion, chopped
- 2 tsp instant beef bouillon
- 1/4 cup Worcestershire sauce
- dry mustard
- 1 TBSP paprika
- buns
- 1/2 cup green pepper, chopped
- water
- 1 (10 to 11 oz) can tomato soup
- 1 tsp garlic powder
- 1 tsp thyme
- 2 TBSP brown sugar
Remove any fat from meat and place meat in crock-pot or slow cooker. Add onion, pepper and water to cover. Add bouillon. Slow dook until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup. Add rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time. Spoon over toasted bun halves to serve. Serves 6 to 8. Cal use elk, moose or sheep meat also. |