Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 1 2018
Crock-Pot Barbecued Venison
3 pounds venison, trimmed
5 slices bacon, chopped
1 small sweet onion, chopped
1 cup homemade ketchup
3 tablespoons fresh lemon juice
3 tablespoons brown sugar (packed)
2 teaspoons ground mustard
1 teaspoon garlic powder
2 tablespoons cornstarch
½ cup beef broth
In a skillet, fry the bacon and onion until the bacon is slightly crispy; remove bacon mixture and drain. Brown each side of the venison with the remaining bacon grease. Spray the inside of a Crock-Pot with vegetable oil and add the venison. Then, add the bacon and onion mixture.
In a bowl, mix the ketchup, lemon juice, brown sugar, ground mustard and garlic together. Pour this mixture over the venison and cook on low for 10 hours. When done, turn the Crock-Pot on high. In a bowl, whisk the cornstarch and beef broth together and add to the Crock-Pot, stirring well. Cover for ten minutes. Give it a one final stir and it's ready to serve.