Raschell Rule

Crock-Pot Barbecued Venison Recipe

Slow cooking venison in a homemade BBQ sauce leads to tender meat with optimal flavor, ideal for tacos or sandwiches.

Print Recipe

Serves: 8
Prep time: 15 minutes
Cook time: 10 hours

Ingredients:

3 pounds venison, trimmed
5 slices bacon, chopped
1 small sweet onion, chopped
1 cup homemade ketchup
3 tablespoons fresh lemon juice
3 tablespoons brown sugar (packed)
2 teaspoons ground mustard
1 teaspoon garlic powder
2 tablespoons cornstarch
½ cup beef broth

Directions:

In a skillet, fry the bacon and onion until the bacon is slightly crispy; remove bacon mixture and drain. 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.
When done, turn the Crock-Pot on high.
In a bowl, whisk the cornstarch and beef broth together and add to the Crock-Pot, stirring well. Cover for ten minutes. Give it a one final stir and it's ready to serve.

For more venison recipes, visit: MissHomemade.com

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