| | Directions | | Cut venison roast in half. Place in slow cooker. In large bowl, combine all above ingredients. Pour over venison and cook on high for 4 1/2 hrs. until meat is tender. Meat shreds itself while cooking, when you mix with fork. Serve on hard hamburger rolls. |
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| Ingredients | | - |  | 1 boneless venison roast (4 lbs) |
| - | | 1 1/2 cups ketchup |
| - | | 3 tablespoons brown sugar |
| - | | 1 teaspoon Ground Mustard |
| - | | 1 tablespoon lemon juice |
| - | | 1 tablespoon soy sauce |
| - | | 2 teaspoons celery salt |
| - | | 2 teaspoons pepper |
| - | | 2 teaspoons Worcestershire sauce |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon onion powder |
| - | | 1/8 teaspoon nutmeg |
| - | | 2 drops hot pepper sauce |
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