Pepper Venison Crock



4 to 5 lbs venison ( I use steaks, you can use a roast)
5 bay leaves
5 Tablespoons black pepper ( yes tablespoons)
4 Tablespoons lemon juice
5 Tablespoons oregano
5 Whole cloves
salt to taste
Jar of Pepperoncini's

Put your venison in a crock pot or on the stove in a stock pot. Make sure to remove any fat or tendons in the meat you use. Add enough water to cover meat. Add all ingredients except pepperoncini's. I put my spices except for the pepper and oregano in a tea leaf ball since you have to retrieve the bay leaves and cloves before serving. Cover and cook over low heat until meat starts to shred, usually about 6 to 8 hours depending on which cooking method that you chose, if you cook on the stove be sure to check water level while cooking. When meat starts to shred remove from pan and pull meat apart, do not throw out the liquid. After shredding meat, return to the liquid and add pepperoncini's, cook another 30 minutes. Serve on hoagie rolls. This can be frozen in sandwich size portions and taken out as needed for quick lunches or just to have on hand for unexpected company. Even people who say they don't like deer like this recipe.


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