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Crock-Pot Elk Meat Barbecue Recipe

Crock-Pot Elk Barbecue
  • 3 lbs. boneless elk meat chunks
  • 1 large onion (chopped)
  • 1/2 cup green pepper (chopped) water
  • 2 tap. instant beef bouillon
  • 1 can (10 to 11-oz.) tomato soup
  • 1/4 cup Worcestershire sauce
  • 1 tsp. garlic powder
  • 1 tsp. dry mustard
  • 1 tsp. thyme
  • 1 tbsp. paprika
  • 2 tbsp. brown sugar
  • buns

Remove fat from meat chunks and place meat in crock-pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon Slow cook until meat is well done and shreds easily with a fork. Let water cook down to about one-half cup of liquid. Add rat of ingredients and stir to mix. Simmer for about one hour, stirring occasionally. Meet should be pretty well shredded by the end of the cooking time. Spoon over toasted bun halves to serve. Serves 6 to 8.

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