A Tender and Tasty Barbecued Venison Crockpot Recipe

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Then, place your seared roast into the bottom of a slow cooker. Cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper. Cook for 8 hours on low or until the meat is literally falling apart. If it is too tough to pull apart, it needs more time. Shred the meat with forks.

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Layer the onions on the bottom of the Crockpot and toss in the meat. Mix together the sauce, water, mustard, vinegar, and spices and pour over onions and meat. Cook on low for four hours. (For best results, shred meat at hour three and continue cooking for the final hour. If not possible, shred the meat just before eating.)

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Top with cubed venison. Pour beer over top. Place garlic and bay leaves in. Sit in fridge overnight. Morning of meal: Put onion in bottom of crock pot. pour remaining mixture over top. Pour 1/2 bottle of BBQ sauce over top. Cover, cook on high 6-8 hours. Just before meal: Remove meat and onions and separate. Strain and reserve the liquid

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Directions: 1. Rinse and pat dry venison, cut into stir-fry size bites and add to Crock-Pot. Pour slow cooker sauce on top of meat and stir to distribute. Place lid on Crock-Pot and set on lowest setting. Cook for 5-7 hours. 2. Prepare rice noodles per instructions and plate with spinach. Scoop portions of meat and sauce on top of noodles and.

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directions. Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, ketchup, molasses and brown sugar. Turn crock pot on low and heat for the rest of the day. Serve over rice potatoes or toast.

A Tender and Tasty Barbecued Venison Crockpot Recipe

Place the lid on the slow cooker and cook on low for eight to 10 hours, until the meat is cooked all the way through and is tender. Let the meat cool a bit, then shred it with a fork to get pulled.

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Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours. Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork. Return meat to the slow cooker and stir in the remaining barbecue sauce. Serve shredded meat and sauce on rolls.

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Step 2: Cooking in the Slow Cooker. Place the seasoned roast in a slow cooker and add around 1 cup of water or beef broth (enough to cover 1/3 of the meat). Add 1 sliced onion and allow these to cook together on low heat for at least 8 hours or until the meat is fork-tender.

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Crock-Pot Venison BBQ. Ingredients: 2 venison ball roasts (remove white/silver connective tissue that surrounds the "ball") 1 large bottle of your favorite BBQ sauce; 32 oz. carton beef broth; 12 oz. dark cola; Directions: Put all ingredients into the Crock-Pot and cook on low for 10 - 12 hours. (This recipe is so forgiving that longer.

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chop up a whole onion and add to roast. Add bayleaf and shake in rosmary and thyme (1/2 Tbsp each). Shake in some Worchestershire Sauce. Cook on low for 8 -10 hours. Pulled Venison BBQ (2 Pounds Meat): Once roast is cooked and falling apart tender, drain out graving except half cup. Pull meat apart with 2 forks.

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Place meat, onions, garlic, vinegar, Worcestershire sauce, and seasonings in crock pot. Cook on high for 1-2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, ketchup, molasses and brown sugar. Turn crock pot on low and heat for the rest of the day.

Venison Ring Bologna Crock Pot Recipes Dandk Organizer

4 oz can chopped green chilis, 1 large onion, 4 cloves garlic, ½ cup beef stock, 3 Tablespoon apple cider vinegar, 1 Tablespoon lime juice, 2 teaspoons cumin, 2 teaspoons oregano, 1 dash ground cloves, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 bay leaf. For slow cooker: cook on low for 6-8 hours or high for 4-6 hours.

Fatback and Foie Gras Slow Cooker Venison Barbecue Recipe (DeerBQue)

Note: To be sure venison cooks tender, marinate overnight in 1 c. vinegar and 2 T. dried rosemary. In the morning, discard marinade, cut the venison into cubes, and proceed with recipe. Also can use with beef! Place roast,. Continue reading →

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3. Place the portions of venison in airtight containers or resealable bags. 4. Label each container or bag with the date and contents. 5. Place the containers or bags in the refrigerator if you plan to use them within a few days, or in the freezer for longer storage. 6.

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Brown each side of the venison with the remaining bacon grease. Spray the inside of a Crock-Pot with vegetable oil and add the venison. Then, add the bacon and onion mixture. In a bowl, mix the ketchup, lemon juice, brown sugar, ground mustard and garlic together. Pour this mixture over the venison and cook on low for 10 hours.

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8. Easy Crock-Pot Venison Korean BBQ. Julie Golob. I don't know about you, but I love Korean barbecue. It has such sweet and salty flavors, with just a touch of spice. You don't even to make.