Slow Cooker Venison Barbecue
Depending on when and with what you’re hunting, it’s deer season for many in North Carolina (visit Hunting Season 23-24 for details). Although I use a smoker to make pork barbecue, a slow cooker does the trick for this venison barbecue recipe. It keeps the lean meat moist for the long cook (and it makes the house smell good). Typically, I use one of the roasts cut from the “ham,” or upper rear leg, of the deer.
- 1 cup chili sauce
- ¼ cup brown sugar
- 1 bottle (12-ounce) amber lager
- 2–3 tablespoons Worcestershire sauce
- ¼ cup red wine
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 1–3 tablespoons minced pickled jalapeño peppers (optional)
- 2–3 pound venison roast or pieces
Mix chili sauce, brown sugar, beer and Worcestershire sauce in a bowl.
Add wine, black pepper, garlic and peppers and whisk together. Place meat in a sealable plastic container or plastic bag and pour mixture over meat. Marinate overnight in the refrigerator.
Put venison and marinade in slow cooker and set to high. Cover and cook for about 4 hours, turning meat over after 2 hours.
Remove meat and leave marinade on high for 1 hour to thicken. Shred venison with forks and return meat to slow cooker.
Serve the venison as an entrée, on a bun, or on rice or noodles.