For Pulled Venison: Heat dutch oven with olive oil.
Sprinkle BBQ seasoning
Combine venison meat, water, onion, salt and pepper in your crock pot for at least 4 hours or until completely cooked.
Drain all juice produced in cooking process along with onions.
Place meat on cutting board and pull apart with fork (it should be really tender).
Put meat back in crock pot and add BBQ sauce.
Put on your favorite bun and eat! That's it!
br>For the Venison Burger: Mix the ground venison, oil, salt and
wheat bun with spicy BBQ Saucefor an awesome leftover sandwich
owl stir together all the bbq sauce ingredients.
Reserve 1
brown sugar, honey, hot sauce, BBQ sauce and salt & pepper to
Add all ingrediente to a big bowl. Mix well together. Shape into a loaf(you can either use a loaf pan or I use a cookie sheet with a sheet of foil on it). Either way will be fine. Since you are using venison there is not much fat juice while cooking. Adding the bbq sauce will make it moist & delicious. Save leftovers for next days lunch, a meatloaf sandwich. Cook 350 degrees for appox. 1 hour. until fully cooked through.
an be done while the venison is cooking.
Prepare charcoal
ub posted in my other recipes).
Set grill rack to
Grill the sausages on a hot BBQ & slice.
Mix together with all remaining ingredients & toss gently.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Mix the pepper, garlic salt, butter, and onions into a basting sauce.
Heavily bast the ribs and soak in BBQ sauce for 30 minutes.
Hang in smoker for 8 hours on low.
serve with baked potatoes for best result.
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
easpoon olive oil.
Pat venison dry with a paper towel