Italian Beef or Italian Venison (Sherie's Style) |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 20 |
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I love Italian beef but struggled with recipes for venison -then I put them together and wowed the crowd with my Italian Venison. What?! You didn't know Italy had deer?? : ) Ingredients:
1 teaspoon salt |
2 teaspoons pepper |
1 1/2 teaspoons garlic powder |
1 1/2 tablespoons italian seasoning (like mccormick italian herb blend- i.e., basil, oregano, rosemary, garlic, sea salt) |
10 -12 ounces pepperoncini peppers, with the juice (remove stems & slice thin or chop) |
10 ounces beef broth (1 can or lipton onion mushroom soup mix with water is great too!) |
12 ounces beer (1 can or bottled beer -not lite) |
Directions:
1. I use venison of course, but you can use 4 lbs boneless beef roast as well.
2. Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
3. Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
4. Shred meat periodically to maximize flavor, otherwise shred prior to serving.
5. Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
6. Excellent for buffet style dinners. Delish!
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