8 lb Venison Roast (Cut into 1in cubes)
2 c Butter Milk (For Soaking the Night Prior to Cooking)
3 c Water
3 T Minced Onion
1 T Worcestershire Sauce
7 Beef Bouilion Cubes
1 T Pepper
2 T Italian Seasoning
1 t Dried Mustard
1 T Parsly Flakes
3 Bay Leaves
1 T Sea Salt
6 clv Garlic (Crushed)
3 T Soy Sauce (For Soaking the Night Prior to Cooking)
Cut meat into 1 inch cubes and place in a container with butter milk and soy sauce. Put container in fridge for 12hr stirring every 6hrs.
Once meat has soaked for 12hrs remove from fridge and rinse meat off then place in slow cooker. Take all remaining items and place them in the slow cooker and mix well. Cook on low for 18hrs. I like the deer served on hoggie rolls with banana peppers.
Everyone loves Italian Beef but for those hunters out there is a nice switch up on a classic recipe.