5 pounds venison roast
1 onion, chopped
1/4 cup barbecue sauce, see below
1 tablespoon salt
2 tablespoon vinegar
black pepper
Barbecue Sauce:
1 tablespoon black pepper
1 tablespoon salt
4 tablespoons dry mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 stick butter/margarine
For sauce:
Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter
melts. This makes 1 Pint of the Sauce.
Soak venison in water, vinegar and salt for 4−5 hours.
Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce.
Add onion and enough water to cover bottom of crockpot. Cook on high for the first 2 hours then reduce heat to low for an additional 6 hours or until meat is at desired tenderness.
1 onion, chopped
1/4 cup barbecue sauce, see below
1 tablespoon salt
2 tablespoon vinegar
black pepper
Barbecue Sauce:
1 tablespoon black pepper
1 tablespoon salt
4 tablespoons dry mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 stick butter/margarine
For sauce:
Mix dry ingredients. Add vinegar, water and mix. Bring to
full boil and add stick of butter and continue to cook until butter
melts. This makes 1 Pint of the Sauce.
Soak venison in water, vinegar and salt for 4−5 hours.
Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce.
Add onion and enough water to cover bottom of crockpot. Cook on high for the first 2 hours then reduce heat to low for an additional 6 hours or until meat is at desired tenderness.