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BBQ Venison Sandwich

BBQ venison sandwich with tender pulled venison slow-cooked until easy to shred, then coated in rich BBQ sauce. Serve it piled on toasted hamburger buns with coleslaw for a classic wild game BBQ sandwich.
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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 and BBQ sauce base
  • 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
  • 0.5 Salt and pepper Use to taste.
  • 8 Hamburger buns
  • 1 Coleslaw for serving

Equipment

  • 1 slow cooker
  • 1 grill

Method
 

Season and sear
  1. Season the venison roast with salt, pepper, and smoked paprika to coat all sides. Sear on the grill over high heat for 2 minutes per side, until browned and visibly caramelized.
Slow cook
  1. Place the venison roast in the slow cooker with the sliced onion, minced garlic, Worcestershire sauce, brown sugar, and 1 cup BBQ sauce. Cook on low for 6-8 hours, until the meat is very tender and pulls apart easily.
Pull and finish
  1. Shred the venison and mix it with the remaining BBQ sauce. Heat just long enough to evenly coat, then serve immediately while saucy and hot.
Serve
  1. Toast the hamburger buns and pile the pulled venison on top. Serve with coleslaw for crunch and tang.

Notes

For the most tender pulled venison, avoid lifting the lid during the 6-8 hour low cook. Refrigerate leftovers in a sealed container up to 4 days; freeze shredded venison in sauce up to 3 months. If you need a lower-sugar option, use a reduced-sugar BBQ sauce (keep the smoked paprika and Worcestershire for the same depth).