Are you a fan of BBQ? If you are, you might be like us and when we go to a new city or region of the country we stop in and check out how they cook their BBQ. Memphis and Kansas City are famous for their BBQ! It’s good stuff – but not as good as the BBQ from my home state of North Carolina – specifically chopped pork BBQ from the annual BBQ fundraiser in Unionville, NC . If you are in the area this Friday, November 7th, you should get over there and get some. Make sure you try their Brunswick Stew. It’s the best anywhere!
When you have a freezer full of venison but want the taste of BBQ, what do you do? You cook venison BBQ of course! Many folks are great at smoking venison and making a tasty meal. I’ve never developed the skill or patience in that area. As a busy working mom, I’ve had to look for a short-cut. I’ve found that in my trusty Crock-Pot!
For years I felt that the ball roast (also called sirloin tip roast, round roast, or ball tip roast) was one of the least desirable cuts to cook. It is ribboned with connective tissue that makes it a little tough and chewy. Using the Crock-Pot slow cooker method and then chopping the meat up eliminates the negatives of this cut.
Here is a simple, easy, and quick recipe for making venison BBQ that is a staple around the Woods home throughout the year. It freezes well so don’t be afraid to make a bunch!
Do you have a different way to make venison BBQ? If so, please share it on our facebook page! Enjoy!
- 2 venison ball roasts (remove white/silver connective tissue that surrounds the “ball”)
- 1 large bottle of your favorite BBQ sauce
- 32 oz. carton beef broth
- 12 oz. dark cola
Put all ingredients into the Crock-Pot and cook on low for 10 – 12 hours. (This recipe is so forgiving that longer cooking will only add more tenderness.) Remove the meat to a cutting board and coarsely chop. If you like “wet” BBQ slowly add and stir the cooking liquid into the chopped meat suitable to your preference. If you like a stronger BBQ flavor, add bottled BBQ sauce to the chopped meat.
Easy bonus meal: Make a BBQ soup from the remaining “broth” in the Crock-Pot. Add whatever veggies you want to the base to make your own tasty soup! I usually add a bag of frozen mixed vegetables, 1/2 cup frozen diced onion, 2-3 14.5 oz. can broth, 2-3 can diced tomatoes, a 1/2 tsp of garlic powder and 1 cup chopped venison. Cook until the vegetables are tender.