(Scroll down to see more venison recipes.
Ingredients:
- 3 lbs. boneless venison, cut in 1-inch cubes
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 cup water
- 2 teaspoons instant beef bouillon or equivalent base
- 1 (10 3/4 oz.) can tomato soup
- 1/4 cup Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1 tsp. thyme
- 1 tbsp. paprika
- 2 tbsp. brown sugar
- Buns
Preparation:
Trim fat from meat and place meat in Crockpot or slow cooker.
Add onion, green pepper and 1 cup water. Add beef bouillon. Cover and cook on LOW for 8 to 10 hours, until meat is well done and shreds easily with a fork. Let
water cook down to about 1/2 cup of liquid. Add remaining ingredients
and 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.
Spoon over toasted bun halves to serve.
More Venison and Game Recipes
Venison Roast Recipe
Crockpot Venison Stew
Crockpot Venison Stew II
Crockpot Venison Pot Roast
Baked Rabbit in Sour Cream
Venison Recipes Index
Crockpot Venison Recipes
Beef Recipes Index
Ground Beef Recipes Index
Pot Roast Recipes
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