Venison is slowly cooked with peppers and beer. This simple roast is out of this world, tender and spicy!
INGREDIENTS (for 8 servings):
- 4 pounds venison rump roast
- 2 (12 fluid ounce) cans or bottles beer
- 1 (16 ounce) jar pepperoncini
Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.