Reviewed: Oct. 25, 2011

My husband went crazy over this stuff! I used a big roast and just poured the sauce over it in a slow cooker, and cooked it on low for about 6 hours. I then shredded the meat and let it soak in the juices for another hour or so. My husband just spooned the meat into tortillas and gobbled them up. He even had a couple of the meat rolls for breakfast the next morning. This one is definately a keeper! Thank You!

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Reviewer:

CHRISTYM123

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Home Town: Emporia, Kansas, USA

Reviewed: Apr. 7, 2011

I used this recipe to do a roast as suggested. I cooked it a good bit longer than the suggested two hours – cooking it until the meat fell apart. I smothered the meat with the sauce and baked at 350 for an hour (only because I was short on time at that point and my venison was so tender already.) Very tasty – I will be making this again!

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Feb. 7, 2011

This turned out really good. The only changes I made was the cut of meat; I used a venison roast. Because our meat is tender all I did was put the cut in a pan, covered with foil and cooked at 350 F. for about 1 1/2 hrs. No liquid added. In the meantime, I prepared the sauce. Took the roast out, shredded, poured the sauce over and returned to the oven covered again except for one corner pulled back for another 1/2 hr. Served BBQ sandwiches with coleslaw and it was pretty good. The next day though, oh my, this was absolutely delicious. We had friends over for Superbowl and they loved it!

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Reviewer:

nobrabbit

Cooking Level: Expert

Reviewed: Dec. 1, 2009

very nice recipe,very close to mine. I have found that cooling the meat in fridge before baking helps.

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Reviewer:

dozerguy

Reviewed: Oct. 30, 2007

I followed the recipe to a T, cooking times and all and I was not pleased. Sorry but I won't be using this one again.

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Reviewer:

Kim

Cooking Level: Expert

Home Town: Buckhannon, West Virginia, USA

Living In: York, South Carolina, USA

Reviewed: Jun. 3, 2006

Very tender even using the toughest venison. This is my husband's favorite!

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Reviewer:

sandy

Reviewed: Dec. 8, 2004

This was excellent. I used venison steaks instead of ribs and cooked them in a dutch oven for 3 hours at 300 degrees. They came out fork tender and shreddable. We ate the leftovers as bbq sandwiches on buns...mmm! This is a keeper in our venison eating home.

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Reviewer:

JENN A.

Cooking Level: Intermediate

Home Town: Bemidji, Minnesota, USA

Reviewed: Nov. 22, 2002

Used this for venison that was given to us. Wonderful! Everyone loved it, and we used it like a pot roast, then the next night in tortillas like burritos. Superb!

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Reviewer:

JBALAGUY

Reviewed: Jun. 14, 2002

My husband being a big game hunter would normally fill the freezer every year and my family really enjoys the game meat but the ribs would usually be the last to go. My kids are a little picky when it comes to gaminess. This recipie was a big hit and now is a regular staple. Great idea, the meat is so tender and flavorful you have got to try it. I used a roast last time and you could cut it with a fork.

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