3 lbs. boneless venison, cut in 1-inch cubes
1 cup chopped onion
1/2 cup chopped green pepper
1 cup water
2 teaspoons instant beef bouillon or equivalent base
1 (10 3/4 oz.) can tomato soup
1/4 cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. dry mustard
1 tsp. thyme
1 tbsp. paprika
2 tbsp. brown sugar
Buns

Trim fat from meat and place meat in Crockpot or slow cooker. Add onion, green pepper and 1 cup water. Add beef bouillon. Cover and cook on LOW for 8 to 10 hours, until meat is well done and shreds easily with a fork.Let water cook down to about 1/2 cup of liquid. Add remaining ingredients and stir to mix. Cover and cook on LOW 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.