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BBQ Venison Sandwich

BBQ venison sandwich with slow-cooked pulled venison that turns tender and saucy. The roast is seared, cooked low until fall-apart, then mixed with BBQ sauce for a hearty BBQ sandwich.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Venison and BBQ
  • 3 lb venison roast
  • 2 cup BBQ sauce
  • 1 onion
  • 4 garlic
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • salt Use to season the venison. Exact amount to taste.
  • pepper Use to season the venison. Exact amount to taste.
Serving
  • 1 Hamburger buns Toast before assembling.
  • 1 Coleslaw Serve on the sandwiches.

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Season and sear the venison
  1. Season the venison roast with salt, pepper, and smoked paprika.
  2. Sear the venison on a grill over high heat for 2 minutes per side, until browned.
Slow cook pulled venison
  1. Place the venison roast into a slow cooker with the sliced onion, minced garlic, Worcestershire sauce, brown sugar, and 1 cup BBQ sauce.
  2. Cook on low for 6-8 hours, until very tender and easily shreddable.
Shred and assemble
  1. Shred the venison and mix it with the remaining BBQ sauce.
  2. Serve the pulled venison on toasted hamburger buns with coleslaw.

Notes

For maximum tenderness, avoid opening the slow cooker during the first 4 hours. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze pulled venison in portions for up to 3 months and reheat until steaming. If you want a lower-sugar option, use a reduced-sugar BBQ sauce and keep the brown sugar the same or reduce slightly to taste.