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BBQ Venison Sandwich

BBQ venison sandwiches with tender pulled venison and tangy BBQ sauce made in a slow cooker. Sear for extra flavor, then cook until shreddable and serve 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: 650
Ingredients Equipment Method Notes

Ingredients
  

BBQ pulled venison
  • 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
  • 0.5 pepper
Sandwich assembly
  • 8 hamburger buns toasted
  • 1 coleslaw for serving

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet
  • 1 sheet pan
  • 1 stand mixer

Method
 

Season and sear the venison
  1. Season the venison roast with salt, pepper, and smoked paprika, coating all sides for even flavor.
  2. Sear the seasoned venison on a hot grill over high heat for 2 minutes per side until browned, then transfer to a slow cooker.
Slow cook until shreddable
  1. Place the venison in a slow cooker with the sliced onion, minced garlic, Worcestershire sauce, brown sugar, and 1 cup of the BBQ sauce.
  2. Cook on low for 6-8 hours until the venison is very tender and easily pulls apart.
Pull and sauce
  1. Shred the venison and mix it with the remaining BBQ sauce until glossy and evenly coated.
Serve
  1. Serve the pulled venison on toasted hamburger buns with coleslaw on the side.

Notes

For the most tender pulled venison, cook on low until it shreds easily with light pressure; if it’s still firm, continue cooking 30-60 minutes. Refrigerate leftovers in a sealed container up to 4 days; freeze pulled venison (sauce included) up to 3 months, then reheat until hot. For a lower-sugar option, use a BBQ sauce with reduced sugar or no added sugar without changing the slow-cook method.