cat lover
07-30-2006, 08:44 AM
3 lbs. boneless venison, cut in 1" cubes
1 cup chopped onion
1/2 cup chopped green pepper
1 cup water
2 tsp instant beef bouillon
1 (10 3/4 oz.) can tomato soup
1/4 cup Worcestershire sauce
1 tsp garlic powder
1 tsp dry mustard
1 tsp thyme
1 tbsp paprika
2 tbsp brown sugar
Buns
Trim fat from meat and place meat in slow cooker. Add onion, green pepper and 1 cup water. Add beef bouillon. Cover and cook on LOW for 8 to 10 hours, till meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid. Add remaining ingredients and stir to mix. Cover and cook on LOW for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time. Spoon over toasted bun halves to serve.
1 cup chopped onion
1/2 cup chopped green pepper
1 cup water
2 tsp instant beef bouillon
1 (10 3/4 oz.) can tomato soup
1/4 cup Worcestershire sauce
1 tsp garlic powder
1 tsp dry mustard
1 tsp thyme
1 tbsp paprika
2 tbsp brown sugar
Buns
Trim fat from meat and place meat in slow cooker. Add onion, green pepper and 1 cup water. Add beef bouillon. Cover and cook on LOW for 8 to 10 hours, till meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid. Add remaining ingredients and stir to mix. Cover and cook on LOW for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time. Spoon over toasted bun halves to serve.