| Prep time: | 15 Min |
| Cook time: | 8 Hrs |
| Ready in: | 8 Hrs 15 Min |
| SERVINGS: |
| Original yield: 8 servings |
INGREDIENTS
* 4 pounds venison rump roast
* 2 (12 fluid ounce) cans or bottles beer
* 1 (16 ounce) jar pepperoncini
DIRECTIONS
* 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.
