How to Make Slow Cooker BBQ Venison Sandwiches - A Step-by-Step Guide

Are you looking for a delicious and easy way to use up some of that venison in your freezer? Look no further than these Slow Cooker BBQ Venison Sandwiches! This recipe combines tender, juicy venison with tangy barbecue sauce and hearty sandwich buns for a mouthwatering meal that's sure to satisfy your cravings.

Cooking venison in the slow cooker is a great way to ensure that the meat stays moist and tender, while also allowing the flavors to meld together over several hours of cooking...

Read more

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

Information

  • Prep Time: 15 mins
  • Cook Time: 6 mins
  • Total Time: 21 mins
  • Servings: 16
  • Yield: 16 sandwiches

  • 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

    356 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 96mg
    • Sodium: 1693mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 2g
    • Protein: 32g
    • Potassium: 448mg