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BBQ Venison Sandwich

BBQ venison sandwich with slow-cooked, tender pulled venison in a smoky sauce. Sear for extra color, then cook low until shreddable and pile it onto 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: Dinner, Lunch
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

venison roast
  • 3 lb venison roast
BBQ sauce
  • 2 cup BBQ sauce
onion
  • 1 onion sliced
garlic
  • 4 garlic minced
Worcestershire
  • 1 tbsp Worcestershire sauce
brown sugar
  • 1 tbsp brown sugar
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 1 Salt and pepper
hamburger buns
  • 8 Hamburger buns
coleslaw for serving
  • 1 Coleslaw for serving

Equipment

  • 1 slow cooker
  • 1 grill

Method
 

Season and sear
  1. Season venison roast with salt, pepper, and smoked paprika.
  2. Sear on grill over high heat for 2 minutes per side, until browned with a dark crust visible.
Slow-cook the pulled venison
  1. Place venison in slow cooker with sliced onion, minced garlic, Worcestershire sauce, brown sugar, and 1 cup BBQ sauce.
  2. Cook on low for 6-8 hours until very tender, so it pulls apart easily when pressed.
Shred and serve
  1. Shred venison and mix with remaining BBQ sauce until glossy and evenly coated.
  2. Serve on toasted hamburger buns with coleslaw for serving, with sauce pooling slightly on top.

Notes

For the easiest shredding, let the roast rest 5-10 minutes after cooking so it pulls cleanly. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze pulled venison (without buns) up to 3 months. For a lighter option, use reduced-sugar BBQ sauce to lower added sugar while keeping the smoky flavor.