Venison Barbeque

Moist-heat cooking is a great way to tenderize tougher cuts of venison, such as shoulder roasts and stew meat. Using a slow cooker, braising, and boiling in stew are methods of cooking with moist heat.

Serves : 6


1 medium onion
4 cloves garlic
3 pounds cubed venison
1 cup red wine vinegar
1/2 cup Worcestershire sauce
2 teaspoons tenderizing salt
2 teaspoons seasoned salt
1 pound bacon strips
2 cups ketchup
1/2 cup molasses
1/2 cup brown sugar
Dice onion and mince garlic.


In 5- or 6-quart slow cooker, place onion, garlic, venison, red wine vinegar, Worcestershire sauce, tenderizing salt and seasoned salt. Cover and cook on high for 1 to 2 hours.

Meanwhile, in large skillet over medium-high heat, cook bacon strips until tender but not crispy. Remove bacon from skillet and chop into 1/2-inch pieces. After 1 or 2 hours, add bacon, ketchup, molasses and brown sugar to slow cooker. Cover and cook on low for an additional 8 to 9 hours.

To serve, stir ingredients in slow cooker and transfer to serving plates. Serve with rice, potatoes or toast. Yields 6 servings.


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