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Elk or Venison

4-5 pounds venison or elk brisket
2-3 tablespoons vinegar
1 tablespoon liquid smoke
A little oil
Salt and pepper
Dried garlic and dried onion


Marinate meat with all the above ingredients (may be marinated overnight).

Pour 2 cups water in the bottom of a slow cooker, then place the meat tightly wrapped in heavy-duty aluminum foil and the marinade into the slow cooker. Cook all day, at least 8 hours. Carefully remove meat and drain liquid, reserving. Slice thinly for "elk dip" using the reserved liquid for the juice. Season with salt and pepper. If preparing barbecue, shred the meat, add barbecue sauce of your choice, and a small amount of the reserved liquid. Reheat and serve on buns.

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