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Recipe: Slow Cooker Bear-BQ

Who doesn't love an easy slow-cooker recipe?! This recipe is an excellent way to use up any kind of wild game roasts, you can even throw in some of the more undesirable or tough cuts of steak from your harvest. BBQ sandwich’s are super simple and require almost no preparation, plus it can cook all day and be ready whenever!

For this particular recipe, I've used bear meat.

  • 3 lbs roast/steak

  • 1 bottle of Head Country BBQ sauce

  • 4 tbsp cumin

  • 3 tbsp salt

  • 4 tbsp Head Country Original Seasoning

  • 2 cans of beer or soda

  • ½ cup brown sugar (optional)

  • Hamburger buns

  • Sliced Cheese (if desired)

Defrost roast or steaks, mix Head Country Seasoning (or favorite steak seasoning), cumin, salt and brown sugar. Throughly rub seasoning into all sides of your roast or steak, place in a crockpot or a roasting pan, pour 1 can of beer or your favorite soda over the roast.

Cook in a crockpot for 6-8 hours on low.

Alternate: If you'd prefer to cook in the oven, bake at 300 degrees. Tent the pan with foil to prevent the meat from drying out.

After the meat has cooked for 6+ hours, you should be able to easily shred it with just a fork. Before shredding, reserve 1 cup of juices from the pan, discard remaining juices and shred. Combine the juice and as much BBQ sauce as you desire, and mix into the shredded meat. The meat can remain cooking or you can serve immediately! Enjoy!

Be sure to follow Huntress View for more quick and easy wild game recipes. And follow Abigail on Instagram at @abigailstark08.

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