Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 31 2018
Crock-Pot Venison Korean BBQ
2 pounds venison, cut into stir-fry size bites
1 packet of Campbell’s Korean BBQ Slow Cooker Sauce
Rice noodles
Water (for cooking rice noodles)
Bag of spinach
Rinse and pat dry venison, cut into stir-fry size bites and add to Crock-Pot. Pour slow cooker sauce on top of meat and stir to distribute. Place lid on Crock-Pot and set on lowest setting. Cook for 5-7 hours.
Prepare rice noodles per instructions and plate with spinach. Scoop portions of meat and sauce on top of noodles and serve.