Crockpot BBQ Venison

Like many ladies in the south (and other parts of the US) I grew up with deer meat being a common main in our house- typically either stewed or BBQ since daddy always canned his deer.  We spent many a day helping to cut meat into one-inch cubes, a skill that amazed at least one of my college friends and
won the heart of my husband (not really- the opportunity to hunt in one of the best counties in NC helped).  My husband is an avid hunter- a true sportsman that helps to manage the population and educates himself and others about not only firearm safety but about hunting ethically and preserving wildlife for future generations. 

B got his first deer of the season last week- a big body doe that he cut up and put in the freezer.  (Which is perfect for me because I prefer the taste of doe meat which isn't as gamey tasting as buck meat).  We came across this recipe a couple of years ago and absolutely love the ease and tastiness of this meat!

Crockpot BBQ Venison

Ingredients

2-3 lbs of Venison, cubed

1 large onion, chopped

4 bacon strips, cut

Apple Juice

1 bottle of your favorite BBQ Sauce 

Directions

Place the cubed deer meat in the bottom of your crock pot.  Layer with chopped onions then bacon.  Pour enough apple juice to cover the meat (can use water or beef broth if you don't have apple juice- but it gives a nice sweetness and helps to tenderize the meat).  Cover and cook on low for 5-6 hours.  Remove meat and onion and pour out 1/2 of remaining juice.  Place meat and onions back in the crock and add the bottle of sauce and heat for approximately 30 minutes.  Serve shredded on buns (use two forks to shred meat) or serve by itself as a tasty main dish.  Leftovers can be frozen. (If there's any left!)