INGREDIENTS 4 pounds venison rump roast 12 pack of favorite beer 1 jar pepperoncini
DIRECTIONS Remove all fat from venison; place in slow cooker. Pour in enough beer to cover roast (aprox 2 cans). Cover with pepperoncinis. Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.
But wait...the ingredients call for a 12 pack of beer ?? What to do with the other 10 cans hmmmmmm what to do, what to do?
