Barbecued Venison

Name: Barbecued Venison
Yield: Makes 5 servings of 2 hearty sandwiches per person
Ingredients: 1 c. beef broth or pan juices from venison roast; 2 tblsp. pickle relish; 1 small onion, chopped; 1 c. beef broth or pan juices from venison roast; 2 lbs. cooked rump pot roast of venison; 2 branches celery, chopped; 2 lbs. cooked rump pot roast of venison; 1 (28 oz.) bottle prepared barbecue sauce; 1 c. ketchup

Preparation info

Makes
5
servings of 2 hearty sandwiches per person

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Leftover venison pot roast in barbecue sauce makes excellent sandwiches

Ingredients

1 (28 oz.) bottle prepared barbecue sauce
1 c. ketchup

Starter

Method

Mix all ingredients except venison in a large saucepan. Cook over low heat about 30 minutes or until sauce is thick.
Slice rump roast into the bubbling sauce and simmer until meat is just heated through.