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Slow Cooker BBQ Venison Sandwiches
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Prep Time:
15 minutes
Cook Time:
6 minutes
Total Time:
21 minutes
Tender venison slow-cooked with BBQ sauce and seasonings, then shredded for delicious sandwiches.
Ingredients:
  • 3 tablespoons minced onion
  • 3 tablespoons garlic powder
  • 2.5 tablespoons salt
  • 1 tablespoon ground black pepper
  • 4 pounds boneless venison roast
  • 4 cups water
  • 1 (18 ounce) bottle hickory and brown sugar barbecue sauce (such as Sweet Baby Ray's®), divided
  • 16 (2 ounce) kaiser rolls, split
Instructions:
  • Combine chopped onion, fragrant garlic powder, and a pinch of salt and pepper in a small bowl.
  • Score both sides of the venison roast with a knife, tenderize all over with a blade-style meat tenderizer, and generously rub the spice mixture onto the roast.
  • Fill the slow cooker with water, set on High heat. Put the roast in the center; any loose spice mixture is fine. Cook covered until tender and easy to shred with a knife and fork, around 3 hours.
  • Pour the tantalizing 1/4 cup of barbecue sauce over the roast. Cook on High until the venison is irresistibly tender and easily pulled apart with a fork, for 3 to 3 1/2 more hours.
  • Switch the slow cooker to the Warm setting. Drain any excess liquid. Use a knife and fork to shred the roast.
  • Add the cooked meat back into the slow cooker and mix in the rest of the barbecue sauce.
  • Pile tender shredded meat and savory sauce onto soft rolls for a delectable sandwich.

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