Carolina Roast Venison - CP

BamsBBQ

Ni pedo
Site Supporter
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.

 

joec

New member
Gold Site Supporter
Thanks Jeff and I just happen to have a venison roast in the freezer too. I will try this perhaps next week.
 

joec

New member
Gold Site Supporter
I haven't had bear meat in years but venison I get a bit every year, usually the back strap. My son here in Kentucky hunts as does my grand son in law so I'm always good for a bit. They bring it to me to finish the butchering for them since neither of them own any butchering tools which I do have. As a matter of fact I also have a venison hind quarter in my freezer also. I don't hunt but do love fresh game when I can get it. Man you are killing me with these spice blends today. I started a new text file called BamsBBQ just for your stuff.
 
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