Venison BBQ

While this recipe (Virginia Wildlife: Ken & Maria Perrotte) calls for roasting in a pan for several hours, a certain hunter I know uses the crock pot, which is even easier. He puts the venison in the crockpot and lets it go for however long it takes until he can shred the meat with a fork. Use the broth/stock to keep the meat moist until it shreds, then add in the BBQ sauce. If you are attending a potluck or having guests, you can serve the BBQ right out of the crockpot!

Ingredients:

• Venison roast (about 1/4 pound per serving)
• Pork Boston Butt or country style ribs - about 1/4 to 1/6 the amount of venison (Note: Pork is optional, but many folks like the little extra fat and flavor the port provides.)
• Broth or stock to keep moist while cooking
• Salt and pepper
• BBQ sauce (recommended by Perrottes: KC Masterpiece Original and Sweet Baby Ray's) Use your favorite!

Directions:

1. Season the meat very lightly with salt and pepper and place in roasting pan. A Dutch oven can be used instead.
2. Add enough broth to cover bottom of the pan and cover tightly with foil.
3. Roast meat at 325 degrees for several hours until it breaks apart easily with a fork. The amount of time needed will depend on the cut of the meat. Keep it wet. Add broth if needed during cooking.
4. When done, cool and shred or chop the meat.
5. Add BBQ sauce.

This can be made a day ahead and stored in your refrigerator in zip-lock freezer bags. Warm in the microwave before serving.

Serve with buns, coleslaw, and extra sauce.