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BBQ Venison Sandwich

BBQ venison sandwich with tender pulled venison slow-cooked until it shreds, then coated in rich BBQ sauce. Built for hearty wild game flavor on toasted hamburger 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
  • 3 lb venison roast
BBQ sauce & seasonings
  • 2 cup BBQ sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 0.25 Salt and pepper Use to season; quantity to taste.
Aromatics
  • 1 onion, sliced
  • 4 cloves garlic, minced
Serving
  • 8 Hamburger buns
  • 1 Coleslaw for serving

Equipment

  • 1 slow cooker
  • 1 grill

Method
 

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

Notes

For the most pull-apart texture, let the cooked venison sit in the sauce for 10 minutes before shredding so it absorbs flavor. Refrigerate leftovers in a covered container up to 3-4 days; reheat gently on the stove or in the microwave until hot. Freezing is yes: cool, portion, and freeze up to 2-3 months; thaw overnight in the fridge. For a lower-sugar option, use a no/low-sugar BBQ sauce (keep the smoked paprika and Worcestershire for the same depth).