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.
Ingredients
- 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
Directions
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Mix chili sauce, brown sugar, beer and Worcestershire sauce in a bowl.
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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.
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Put venison and marinade in slow cooker and set to high. Cover and cook for about 4 hours, turning meat over after 2 hours.
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Remove meat and leave marinade on high for 1 hour to thicken. Shred venison with forks and return meat to slow cooker.
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Serve the venison as an entrée, on a bun, or on rice or noodles.
