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BBQ Venison Sandwich

BBQ venison sandwiches made with slow-cooked, tender pulled venison in smoky BBQ sauce. The roast is seared first for flavor, then shredded and served on 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: 520
Ingredients Equipment Method Notes

Ingredients
  

venison roast
  • 3 lb venison roast
BBQ sauce
  • 2 cup BBQ sauce
onion
  • 1 onion
garlic
  • 4 garlic
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
brown sugar
  • 1 tbsp brown sugar
smoked paprika
  • 1 tsp smoked paprika
salt
  • 0.5 tsp salt
pepper
  • 0.5 tsp pepper
hamburger buns
  • 8 hamburger buns
coleslaw
  • 1 coleslaw

Equipment

  • 1 slow cooker

Method
 

Season and sear the venison
  1. Season the venison roast with salt, pepper, and smoked paprika, rubbing so the spices coat the surface evenly. Aim for an even dusting so every bite has smoky flavor.
  2. Sear the venison on a grill over high heat for 2 minutes per side until browned, using a visual cue of deep color on the surface. Work quickly so it forms crust without overcooking.
Slow-cook until tender
  1. Place the seared venison in the slow cooker with the sliced onion, minced garlic, Worcestershire sauce, brown sugar, and 1 cup BBQ sauce. Spread the ingredients around the meat so sauce reaches all sides.
  2. Cook on low for 6-8 hours until the venison is very tender and easily pulls apart with a fork. You should see the roast break down and the sauce look thick and glossy.
Shred and serve
  1. Shred the venison and mix it with the remaining BBQ sauce until evenly coated and saucy. The strands should look moist and cling to the sauce.
  2. Serve the pulled venison on toasted hamburger buns with coleslaw. Use a toasted bun cue so it holds up under the BBQ sauce.

Notes

For best texture, shred the venison while it’s warm so the strands stay tender and absorb the sauce evenly. Store pulled venison in the refrigerator up to 4 days; rewarm gently in a covered pan or microwave until hot. Freezing is yes—freeze for up to 3 months, then thaw in the fridge and reheat. If you want a lighter option, use a lower-sugar BBQ sauce (and skip added brown sugar) for a reduced-sweetness version without changing the cooking method.