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3 pounds boneless venison chunks
1 large onion
1/2 cup chopped green pepper
2 teaspoon instant beef bouillon
1 can tomato soup - (10 to 11 oz)
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon paprika
2 tablespoons brown sugar
Remove fat from meat and place meat in slow cooker or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid.
Add rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.
Spoon over toasted bun halves to serve.
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