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Oh yea, just re read the OP.
Virtually everything I slowcook/roast has beer in it....Anything ya stick in a slowcooker or covered roasting dish needs liquid added.....I generally go about 50/50 beer...

I have never tried that but cant see why it wouldn't work!:thumbsup:

Good venison cooked properly only requires salt to be both melt in the mouth tender and delicious..the two things that carry flavor to the palate are fat and salt...veni doesnt have fat(intramuscular...