Tangy, meaty, and satisfying – shredded barbecue venison sandwiches are an easy and delicious way to use some of our freezer’s most prized possession. It doesn’t require any fancy ingredients. It pairs well with lots of different sides. It is a weekday dinner powerhouse recipe, as it doesn’t take much thought, time, or energy. In fact, the crockpot does most of the work here, so all you have to do is prep, assemble, and enjoy. It is a low-lift recipe with a big-bang return.
Ingredients
- 1 average-sized venison roast
- 1 cup of beef stock or broth
- 1 cup barbecue sauce
- Salt & pepper
- ¼ cup Worcestershire sauce
- 1 large pat of salted butter
- Six soft pretzel sandwich rolls
Directions
- Thaw venison roast from freezer.
- Put thawed venison roast into the crockpot. Slowly pour one cup of beef broth over and around roast. Coat the roast with barbecue sauce. This is where the flavor is customizable. Using different varieties of barbecue sauce will create different flavor profiles. I prefer a honey barbecue sauce, but no matter which kind you choose, it’s going to be awesome. After the barbecue sauce, evenly drizzle Worcestershire sauce over the top of roast. Next, heavily salt and pepper the meat after adding Worcestershire sauce. Top with one large pat of good-quality butter. The meat is then ready to cook.
- Turn slow cooker to the High setting and let roast cook for 4 hours or to the Low setting and let cook for 6-8 hours. Both options produce mouthwatering meat.
- After the meat is thoroughly cooked and beginning to separate, remove from the crockpot with tongs and transfer onto a wide serving dish. Use tongs or forks to gently pull the meat apart. Once the meat is mostly shredded, transfer it back into the crockpot to warm through all surfaces. Reduce the heat to low and let it process for roughly another half hour or so.
- Serve on soft pretzel buns or serving bun of your choice and coleslaw on the side for extra zestiness. This recipe turns out such a delectable barbecue that it is unlikely there will be any leftovers, but if there are, store them in the refrigerator.
