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Crock Pot Venison Barbecue

User Rating 5 Star Rating (1 Review)


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  • 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


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.

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User Reviews

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 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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