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Barbecue Venison Sandwiches

Easy Crockpot Barbecue Venison Sandwiches

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5 from 6 reviews

Insanely easy. Insanely tasty. After being slow cooked all day, the venison is fork tender and ready to be shredded and placed between two buns and served with your favorite sandwich toppings. 

Ingredients

Scale
  • 1.52 lb Venison Roast*
  • 1 tablespoon olive oil
  • Barbecue Rub
  • 1 medium Onion, Julienned
  • 1 tablespoon minced garlic
  • 11 1/2 cups of Beef Broth
  • 1 cup Barbecue Sauce, plus more for serving
  • 2 tablespoons Apple Cider Vinegar
  • Sandwich Buns

Optional toppings:

  • Pickles
  • Coleslaw
  • Sliced Cheese

Instructions

  1. Clean venison roast and remove all silver skin. Pat dry using paper towels then drizzle allover with olive oil and liberally season with your BBQ. Use your hands to rub the seasoning into the meat.
  2. Place venison roast into a slow cooker with onion, minced garlic, broth, barbecue sauce and apple cider vinegar. The roast should be mostly covered with liquids if not completely covered. Add additional beef broth if needed.
  3. Cook on low for 8 hours or until meat shreds easily with two forks. Larger roasts could take up to 10 hours. Shred the meat then remove liquid from crockpot and drizzle with barbecue sauce. Keep on warm until heated back up. 
  4. Serve on a sandwich bun with your favorite toppings.

Notes

* You can use a larger venison roast, but you may need to adjust other ingredient amounts/cook times accordingly.

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