Shredded Venison Sandwiches Recipes

SHREDDED VENISON SANDWICHES

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.

SLOW COOKER BBQ VENISON SANDWICHES

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.

CROCK POT SHREDDED VENISON SANDWICHES

Steps:

• Cut venison roast in half; place in a 5 quart.
• 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 high for 4 1/2 to 5 hours or until meat is tender.
• Remove the roast; set aside to cool.
• Strain sauce and return to slow cooker.
• Shred meat, using two forks; stir into sauce and heat through.
• Using a slotted spoon, spoon meat mixture onto each bun.
• Yield: 14-18 servings.

BBQ VENISON SANDWICH | SLOW COOKER VENISON BARBECUE

Steps:

• Start by letting the roast come to room temperature for 30 minutes before you sear it (if you can). This helps create a nice crust on the sear you'll perform by ensuring the meat heats evenly. Then, pat it dry with a paper towel.
• Next, heat a skillet over medium-high heat with olive oil. Once hot, sear the roast on all sides until a nice, brown crust has formed. Take your time - this could take 15-20 minutes.
• Then, place your seared roast into the bottom of a slow cooker. Cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper.
• Cook for 8 hours on low or until the meat is literally falling apart. If it is too tough to pull apart, it needs more time. Shred the meat with forks.
• To serve, pull some out, place it on a bun, add more barbecue sauce, and top with pickles. Enjoy!

SHREDDED ITALIAN BEEF OR VENISON SANDWICHES

Steps:

• 1. Mix together all ingredients, except the roast, in a bowl. Set aside.
• 2. Put roast into crockpot.
• 3. Pour mixture over roast.
• 4. Cook on low in the crockpot for 8 hours.
• 5. Remove the meat, shred it with forks and return to the crockpot for 30 minutes.
• 6. Serve on hoagie buns.

VENISON TENDERLOIN SANDWICHES

Steps:

• In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet. , Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.