Ingredients
8
8 servings
- •4 pounds venison rump roast
- •2 (12 fluid ounce) cans or bottles beer
- •1 (16 ounce) jar pepperoncini
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 322
- Carbohydrate: 5g
- Fat: 6g
- Fiber: 1g
- Protein: 53g
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