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Recipe from: Ellie Adam
This simple roast is out of this world, tender and spicy! This will warm you on a cold night. Use 2 jars of pepperoncini if you like it really spicy!
4 pounds venison rump roast
2 12 fluid ounce cans or bottles beer
1 16 ounce jar pepperoncini
Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis. Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.