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BBQ Venison Sandwich

BBQ venison sandwiches with slow-cooked pulled venison that turns very tender and soaks up smoky BBQ sauce. Sear the roast, then cook low in a slow cooker until it shreds easily, piled onto toasted buns with coleslaw.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Venison roast
  • 3 lb venison roast
BBQ sauce mixture
  • 2 cup BBQ sauce
  • 1 onion
  • 4 garlic
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 0.5 salt and pepper
To serve
  • 8 Hamburger buns
  • 1 Coleslaw for serving

Equipment

  • 1 slow cooker
  • 1 grill

Method
 

Season and sear the venison
  1. Season venison roast with salt, pepper, and smoked paprika.
  2. Sear on grill over high heat for 2 minutes per side until browned.
Slow cook until tender
  1. Place venison roast in slow cooker with onion, garlic, Worcestershire sauce, brown sugar, and 1 cup BBQ sauce.
  2. Cook on low for 6-8 hours until very tender.
Pull and build the sandwiches
  1. Shred venison and mix with remaining BBQ sauce until evenly coated.
  2. Serve on toasted hamburger buns with coleslaw for serving.

Notes

For maximum shredding, let the cooked venison rest in the slow cooker for 10 minutes before shredding so the juices redistribute. Store leftovers in the refrigerator up to 4 days; reheat gently in the microwave or on the stove with a splash of extra BBQ sauce. Freezing is yes—freeze pulled venison (with sauce) up to 3 months. For a lower-sugar option, use a no-sugar-added BBQ sauce or reduce the brown sugar by half.