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BBQ Venison Sandwich

BBQ venison sandwich with tender pulled venison slow-cooked until it shreds easily. Sear for caramelized flavor, then braise in BBQ sauce for a rich, saucy filling on toasted buns.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Venison roast
  • 3 lb venison roast
BBQ sauce and seasonings
  • 2 cup BBQ sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 0.5 Salt and pepper
Aromatics
  • 1 onion, sliced
  • 4 clove garlic, minced
Serving
  • 1 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, coating all sides. Aim for even coverage so the crust flavors the meat.
  2. Sear on a grill over high heat for 2 minutes per side, until browned. Use the visible color change as your cue before moving it to the slow cooker.
Slow-cook pulled venison
  1. Place the venison in a slow cooker with the onion, garlic, Worcestershire sauce, brown sugar, and 1 cup BBQ sauce. Spread the aromatics around the roast so they steam during cooking.
  2. Cook on low for 6-8 hours, until the meat is very tender. The visual cue is that the roast yields easily and pulls apart with light pressure.
Finish and serve
  1. Shred the venison and mix with the remaining BBQ sauce. Stir thoroughly so the strands look evenly coated.
  2. Serve on toasted hamburger buns with coleslaw. Keep the filling hot and let the coleslaw add crunch and moisture alongside the saucy meat.

Notes

Pro tip: Shred the venison while it’s hot so the strands stay juicy and soak up BBQ sauce. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat on low until warmed through. Freezing is yes—freeze pulled venison (with sauce) up to 3 months, then thaw in the fridge and reheat. For a lighter option, use a lower-sugar BBQ sauce and serve on lettuce cups instead of buns.