Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Boneless venison chunks

  2. 1 lb 454g / 16oz Onion (large)

  3. 1/2 cup 73g / 2.6oz Chopped green pepper Water

  4. 2 teaspoons 10ml Instant beef bouillon

  5. 1 Tomato soup - (10 to 11 oz)

  6. 1/4 cup 59ml Worcestershire sauce

  7. 1 teaspoon 5ml Garlic powder

  8. 1 teaspoon 5ml Dry mustard

  9. 1 teaspoon 5ml Thyme

  10. 1 tablespoon 15ml Paprika

  11. 2 tablespoons 30ml Brown sugar Buns

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Remove fat from meat and place meat in crock pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid. Add rest of ingredients and stir to mix. Simmer 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. This recipe yields ?? servings.


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