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Ingredients
- 3 lb boneless venison chunks
- 1 lrg onion
- 1/2 c. minced green pepper Water
- 2 tsp instant beef bouillon
- 1 can tomato soup - (10 to 11 ounce)
- 1/4 c. Worcestershire sauce
- 1 tsp garlic pwdr
- 1 tsp dry mustard
- 1 tsp thyme
- 1 Tbsp. paprika
- 2 Tbsp. brown sugar Buns
Directions
- Remove fat from meat and place meat in crock pot or possibly slow cooker. Add in onion, green pepper and water to cover. Add in bouillon. Slow cook till meat is well done and shreds easily with a fork. Let water cook down to about 1/2 c. of liquid.
- Add in rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.
- Spoon over toasted bun halves to serve.
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