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Venison Bar-b-que
OK, I know it's not fish, but we know many fishermen are hunters also.


1. Venison, 3lbs, cubed in pieces no larger than 2" x 2". Around 1" x 2" is best.
2. Your favorite Bar-b-que sauce
3. Cayenne Pepper
4. Black Pepper
5. Garlic - either fresh minced or powder
6. Water
7. Lousiana Hot sauce
8. Crock Pot


1. Brown your Venison in a skillet and cook to medium well.
2. Boil water in a sauce pan
3. Turn on Crock pot to high setting
 Place in Crock Pot Cooked Venison and enough water to cover it
5. Add in one cup of your favorite Bar-b-que sauce
6. Add in a quarter tea spoon of Cayenne Pepper, a quater teaspoon of Black Pepper, A teaspoon of minced Garlic or a Half teaspoon of Garlic Powder and a tablespoon of Louisiana Hot Sauce and cover pot
7. Cook for several hours, adding in water periodically so as not to burn the meat or the sauce. The water will evaporate every hour or so while cooking.
8. When meat becomes very easy to break apart with a wooden spatula (usually in around 4 hours), increase to high temperature again and remove the lid
9. When all of the water has evaporated, stir in more Bar-b-que sauce, spices, and Louisana Hot sauce to suit your taste.
10. Serve on toasted Hamburger Buns.
11. Suggestion - sliced Jalapeno Peppers are a great addition when making your sandwich!


Get Serious. Get Tormenter!

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