BOWS
Fire up the grill and get your sauce ready, it’s time to take this Mathews recipe and become a pitmaster in your own home! Take your BBQ game to the next level, and make this recipe apart of the monthly rotation.
Prepare
MAKES 8-10 SERVINGS
INGREDIENTS |
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3 pounds cubed venison |
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1 medium onion |
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4 cloves garlic |
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1 cup apple cider vinegar |
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1/2 cup Worcestershire sauce |
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2 teaspoons tenderizing salt |
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2 teaspoons seasoned salt |
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1 pound bacon strips |
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2 cups ketchup |
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1/2 cup molasses |
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1/2 cup brown sugar |
Get Cooking
- Dice onion and mince garlic.
- In 5 or 6-quart slow cooker, place onion, garlic, venison, apple cider vinegar, Worcestershire sauce, tenderizing salt and seasoned salt. Cover and cook on high for 1 to 2 hours.
- Meanwhile, in large skillet over medium-high heat, cook bacon strips until tender but not crispy. Remove bacon from skillet and chop into 1/2-inch pieces. After 1 or 2 hours, add bacon, ketchup, molasses and brown sugar to slow cooker.
- Cover and cook on low for an additional 8 to 9 hours.
- Meanwhile prepare the filling. Heat a griddle or cast-iron skillet over medium-high heat. Sauté the onions in olive oil about 5 minutes. Add green pepper and mushrooms and continue to sauté until vegetables are tender.
- Shred the venison and return to pot with the other ingredients.
- Serve on a pretzel bun with your favorite coleslaw recipe.
