Pulled Venison Bbq Sandwiches With Cole Slaw Recipes

SHREDDED VENISON SANDWICHES

Shredded Venison Sandwiches image

"My husband hunts for deer every November, so I'm always looking for new recipes for venison," relates Ruth Setterlund from Fryeburg, Maine. "The whole family loves these slow cooker sandwiches, seasoned with soy sauce, brown sugar, ketchup and hot pepper sauce." -Ruth Setterlund, Freyburg, Maine

Provided by Taste of Home

Categories Lunch

Time 8h15m

Yield 14-18 servings.

Number Of Ingredients 15

Ingredients

1 boneless venison roast (4 pounds)
1-1/2 cups ketchup
3 tablespoons brown sugar
1 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon liquid smoke, optional
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon ground nutmeg
3 drops hot pepper sauce
14 to 18 hamburger buns, split

Steps:

Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops.

Nutrition Facts : Calories 252 calories, Fat 4g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 699mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.

SLOW COOKER BBQ VENISON SANDWICHES

Slow Cooker BBQ Venison Sandwiches image

This shredded barbecue venison will give any shredded pork a run for its money! It is exquisitely tender and flavorful, and the use of the sweet barbecue sauce perfectly complements the flavor of the venison.

Provided by jsp1073

Categories Venison Recipes

Time 21m

Yield 16

Number Of Ingredients 8

Ingredients

3 tablespoons minced onion
3 tablespoons garlic powder
2 ½ 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

Steps:

Mix onion, garlic powder, salt, and pepper together in a small bowl.
Use a knife to cut small scores on both sides of venison roast, then tenderize all over with a blade-style meat tenderizer. Rub spice mixture all over roast.
Pour water into a slow cooker and set temperature to High. Place roast in the center of the slow cooker; it's okay if some of the spice mixture comes loose in the water. Cover and cook until you can easily pull the roast in half using a knife and fork, about 3 hours.
Drizzle 1/4 cup barbecue sauce over roast. Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours.
Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
Return meat to the slow cooker and stir in the remaining barbecue sauce.
Serve shredded meat and sauce on rolls.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 42.5 g, Cholesterol 96.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 32 g, SaturatedFat 1.4 g, Sodium 1692.6 mg

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