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Crock Pot Venison Barbecue

User Rating 5 Star Rating (1 Review)

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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.. 

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 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.

 

Venison Recipes Index
Crockpot Venison Recipes

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great Simple Recipe, Member Vehorn

I make this recipe time and time again, and it's consistently a hit everywhere I've taken it. I've done it for tailgates, New Years Parties, etc. I tend to go a little heavy on the brown sugar (adding an extra tablespoon) , and when I put in the spices and tomato soup, I drizzle a little molasses in the pot, it makes for a sweeter barbecue. Try serving it on potato rolls instead of buns with cole slaw for a great finger food.

41 out of 43 people found this helpful.

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