Crock Pot Venison Barbecue

BBQ Venison
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  • Total: 10 hrs 20 mins
  • Prep: 20 mins
  • Cook: 10 hrs
  • Yield: 3 Pounds Venison (4 Servings)

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)

Steps to Make It

  1. 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.

  2. Cover and cook on LOW for 8 to 10 hours, until meat is well done and shreds easily with a fork.

  3. Pour liquids into a saucepan and boil until reduced to about 1/2 cup.

  4. 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.

  5. Spoon over toasted bun halves to serve.

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