- 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.