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Venison Bar-B-Que Recipe

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This recipe for Venison Bar-B-Que, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul "Hokie" Lautermilch
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Venison roast (best from a "little" Virginia deer, Michelle)
Favorite Bar-B-Que sauce

Directions:
Directions:
Trim 1 or more venison roasts as completely as possible, removing all fat and connective tissue.
If you do this properly, you will actually end up with multiple pieces of meat from each roast.
This is ALWAYS the critical step in avoiding a "gamey" taste.

Place meat in a crockpot.
Add enough Bar-B-Que sauce to generously cover the meat.
Cook on low all day or less on a higher setting.
A low setting will allow for a full work day between starting and finishing for those with JOBS!

The cooking is complete when the meat can be easily removed from the bone or shredded with the twist of a fork.

Remove the meat from crockpot and place in a shallow dish to cool.
Shred the meat by hand after a thorough hand washing or dousing with a cold beer.
Return the shredded meat to the crockpot and mix with the original Bar-B-Que sauce.
Add more as needed.

Serve at a Virginia Tech Football game tailgate party with plenty of cold beer.
If the Virginia Tech Football game is more than 7,423 miles away (too far to travel to), serve in Paul's Hokie Shrine of a basement just before kickoff on National TV.
Buns, mustard, and slaw are optional.

Number Of Servings:
Number Of Servings:
unlimited
Preparation Time:
Preparation Time:
All day but can be done days in advance
Personal Notes:
Personal Notes:
Even "Venison haters" will eat this if you don't tell them that you killed it just the week before. This works just as well with a pork loin or any cut of beef if your aim was off last season.

 

 

 

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