Barbecued Venison

3-4 pounds venison

2 bottles Hunt's country or southern style barbecue sauce

1 cup ketchup (approximately)

1 cup spaghetti sauce (approximately), homemade or store-bought

Pot roast venison until tender and remove from heat until cool enough to handle. Shred meat.

Combine other ingredients to taste. Add meat to sauce. You should have a lot of sauce. If not, add more sauce ingredients so that it is very moist. Heat and serve on good, crusty rolls. This is very easy, very tasty, and goes in a crock pot well. I've served this as barbecued beef to many people who love it and did not know it was venison.

Copyright 1998-2014 Stephen Ricciardelli