Reviewed: Feb. 20, 2009

Great! I cut out the liquid smoke (not a fan) but it turned out fantastic. The meat fell apart as I was taking it out of the crock pot. I used the leftovers for pulled venison tacos and it was fab! Thanks for a great recipe!

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Auntie M

Home Town: Taylor, Texas, USA

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Reviewed: Jan. 1, 2009

Very good recipe. I replaced the liquid smoke with more Worchestershire sauce. Also, I cooked the roast on low for almost 5 hours and it was a little overdone. I will check the roast temp more closely next time and will probably stop closer to 4 hours. I'm not a big venison lover, but my husband is. This recipe made vension very enjoyable for me and my husband loved it. Thanks.

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Ro Streb

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Reviewed: Dec. 11, 2008

Excellent and easy recipe. If you enjoy spicy foods, this has just the right amount of heat (it won't burn you). If you can't do spice, just back off of the chile-garlic (sriracha is what I used.) I highly recommend.

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Michael

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Reviewed: Oct. 30, 2008

This one is a keeper! My entire family loved this and I will definitely be making this in the future. I didn't have garlic or onions so I used onion and garlic powder instead.

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prettylolo

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Reviewed: Oct. 16, 2008

Excellent Recipe!! I am a huge fan of spicy foods and this is one of my new favorites. My fiance doesn't really care for venison much and she loved it!

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rpbhi1

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Reviewed: Jul. 9, 2008

My husband loved this recipe. Will probably use a little less pepper next time but mainly cause I'm pregnant.

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Arlingtonash

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Reviewed: Jun. 10, 2008

I have been eating and cooking venison my whole life. This is my favorite preparation! I swapped a tablespoon of Worchestershire for the liquid smoke, added a julienned green pepper toward the end of cooking time, and served it over rice. I will make this again and again.

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Lori

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: May 20, 2008

I really liked this. I like heat though. I think those who don't care for spicy heat they should cut the sirachi sauce down. I did sprinkle a little brown sugar in the sauce. Thanks for the recipe!

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Apr. 16, 2008

We LOVE this recipe but chose to use 1 or 2 TB of green jalapeno tabasco instead of the chili sauce. WONDERFUL!

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57501

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Reviewed: Feb. 14, 2008

The venison turned out great, but it was much too spicy. I would suggest cutting back on the chile-garlic sauce.

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denise

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Reviewed: Nov. 11, 2007

The favors are STRONG! This is a good recipe if you need to cover the taste of venison that wasn't properly cared for in the field or is getting old.

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hunterman

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Reviewed: Oct. 27, 2007

This recipe is a keeper. I am not a big venison eater, but my kids and husband are. I even ate this meal. It was tender and tasted great. It tasted like barbaqued spare ribs!!! I will keep this recipe on hand and use it again. I did not find just a chile-garlic sauce, so I used Cholula chile-garlic sauce. The sauce and the meat had a zing to it. I did not cook the onion and garlic before hand. I put everything in the crock pot and it sat overnight in the fridge. I cooked it on low all day. I then made some rice and served the meat and sauce over the rice. It was a very tasty meal.

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