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. Making your own BBQ sauce for this Crock-Pot venison recipe creates a truly homemade meal. Serves: 8Prep time: 15 minutesCook time: 10 hoursIngredients: 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 GET THE NEWSLETTER Join the List and Never Miss a Thing. Sign Me Up