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BBQ Venison Sandwich

BBQ venison sandwich with tender pulled venison slow-cooked until easy to shred, then coated in smoky BBQ sauce. Served on toasted buns with coleslaw for a savory-sweet, rustic wild game meal.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Venison and BBQ sauce
  • 3 lb venison roast
  • 2 cup BBQ sauce
  • 1 onion, sliced
  • 4 garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 0.25 tsp Salt and pepper
Serving
  • 1 Hamburger buns
  • 1 Coleslaw for serving

Equipment

  • 1 slow cooker

Method
 

Season and sear
  1. Season the venison roast with salt, pepper, and smoked paprika, coating all sides for even flavor. Keep it dry on the surface so it sears well.
  2. Sear the venison on a grill over high heat for 2 minutes per side until browned. Pull it when the edges look dark and caramelized.
Slow cook
  1. Place the seared venison in the slow cooker with the onion, garlic, Worcestershire sauce, brown sugar, and 1 cup BBQ sauce. Spread the mixture around the roast so it braises evenly.
  2. Cook on low for 6-8 hours until very tender, stirring once if it seems dry. The meat should pull apart with gentle pressure.
Shred and serve
  1. Shred the venison and mix it with the remaining BBQ sauce until coated. Let it sit briefly so the sauce clings thickly to the meat.
  2. Serve the pulled venison on toasted hamburger buns with coleslaw. Add extra BBQ sauce to taste and stack for a rustic presentation.

Notes

Pro tip: for the easiest shredding, let the cooked venison rest in the cooker for 10 minutes before shredding, then mix thoroughly with the BBQ sauce. Refrigerate leftovers in a sealed container for up to 4 days; freeze pulled venison (without buns) for up to 3 months and reheat until hot. For a lighter option, choose a lower-sugar BBQ sauce while keeping the smoked paprika for the same smoky profile.