Barbecued Venison

Posted on May 12, 2013 by CrockPot Cooking

Ingredients

2 -3 pound venison round, leg or rump roast
1 can (12 ounces) beer
3 cloves garlic
salt and pepper
2 onions, sliced
3 bay leaves
2 cups barbecue Sauce

Directions

Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat) Marinate in refrigerator for 12 – 24 hours, turning occasionally. Remove venison and onions from marinade and place in slow cooker/Crock Pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on LOW for 10 – 12 hours. Serve with remaining Barbecue Sauce. Serves 6.

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Burgundy Venison

Posted on May 12, 2013 by CrockPot Cooking

Ingredients

2 lbs. venison, cut up like stew meat
1/2 c. burgundy wine
1 can mushrooms
1 can cream of mushroom soup
1 pkg. dry onion soup mix

Directions

Put in slow cooker and mix until well blended. Cook all day. This is also good without the wine.

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Cafe Duck

Posted on May 12, 2013 by CrockPot Cooking

Ingredients

2 each ducks, about 2-1/2 pound cut into eighths
1 onion chopped
2 of garlic chopped
salt & white pepper to taste
1 each green pepper diced
1 medium very ripe tomato, peeled, seeded and chopped
1 cup dry white wine
pinch of cayenne pepper

Directions

Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until duck is tender.

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