Post by tom on Sept 24, 2002 7:23:27 GMT -6
3 lbs. boneless venison chunks
1 lg. onion
1/2 c. green pepper, chopped
Water
2 tsp. instant beef bouillon
1 (10 to 11 oz.) can tomato soup
1/4 c. Worcestershire sauce
1 tsp. garlic powder
1 tsp. dry mustard
1 tsp. thyme
1 tbsp. paprika
2 tbsp. brown sugar
Buns
Remove fat from meat and place mat 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.
1 lg. onion
1/2 c. green pepper, chopped
Water
2 tsp. instant beef bouillon
1 (10 to 11 oz.) can tomato soup
1/4 c. Worcestershire sauce
1 tsp. garlic powder
1 tsp. dry mustard
1 tsp. thyme
1 tbsp. paprika
2 tbsp. brown sugar
Buns
Remove fat from meat and place mat 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.