This is a venison version of a pulled pork barbecue, made with a tomato soup based barbecue sauce. Feel free to replace the tomato soup and spices with 2 cups of your favorite barbecue sauce.
- 3 pounds boneless venison (cut into 1-inch cubes)
- 1 cup onion (chopped)
- 1/2 cup green pepper (chopped)
- 1 cup water
- 2 teaspoons instant beef bouillon or equivalent base
- 1 (10 3/4-ounce) can tomato soup
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon thyme
- 1 tablespoon paprika
- 2 tablespoons brown sugar
- 4 buns (toasted)
Trim excess fat from the meat and place in slow cooker crockery insert. Add onion, green pepper and 1 cup water, along with the beef bouillon.
Cover and cook on LOW for 8 to 10 hours, until meat is well done and shreds easily with a fork.
Pour liquids into a saucepan and boil until reduced to about 1/2 cup.
Add the reduced liquid back to the slow cooker along with the remaining ingredients; stir to mix. Cover and cook on LOW 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.
You Might Also Like
Crockpot Venison Recipes