Everyone needs a go-to BBQ Venison Sandwich recipe. With just 10 simple ingredients, these slow cooker pulled venison barbecue sandwiches are tender, packed with flavor and easy to make.
There’s nothing my Auburn (GO TIGERS) heart loves more than a good barbecue sandwich. And when it comes to a gold standard to make at home, this BBQ Venison Sandwich will leave no one disappointed. There’s nothing like BBQ on game day. I would know. Seriously. Now don’t get me wrong, I am always down for a Juicy Burger or some Sloppy Joes, but serve me up a BBQ sandwich and you’ve just stolen my heart!
Sure, I may live in central Pennsylvania where currency at parties is pirogies & buffalo chicken dip but my heart and tastebuds lie much deeper south. I’m a proud Auburn University alumna, and you can bet your britches I’ve eaten my fair share of BBQ in my life.
When it comes to barbecue, it’s all about the meat in my book. I am a big fam of a Grilled Backstrap, a Juicy Steak, these Venison Foil Packet Meals, or some Smoked Venison Brisket With Spicy Coffee Rub. My number one rule, it MUST be tender, it MUST be juicy and it MUST be falling apart. Of course, good sauce is key, but really, it’s how you do your meat.
HOW CAN I MAKE A GOOD CROCKPOT BBQ WITH VENISON?
The tricky part when working with venison is the lack of fat. Pork shoulder and beef brisket (typically used in barbecue) have a good amount of fat in their meat. A lot of venison roasts (what I use when making venison BBQ sandwich) don’t have a lot of fat.
So, we can do a few things.
#1 – choose a roast with a good amount of sinew or connective tissue. A neck roast is expecially nice. It may not be fat, but the tissue will eventually break down if you cook the meat low and long enough and make for a nice, rich tender result.
#2 – use the slow cooker on low for a low and slow game. If your meat isn’t falling apart, it needs more time. And serioudly, start this in the morning or the day before and let it go on low. Resist the urge to turn it to high.
#3 – a nice sear on the meat prior to braising it in the slow cooker ensures great flavor!
Follow the recipe below for a seriously crave-worthy and easy to make Venison BBQ Sandwich!
INGREDIENTS AND KITCHEN TOOLS | FOR THE PERFECT BBQ VENISON SANDWICH
- Venison roast
- Olive oil
- Yellow onion
- Garlic cloves
- Your favorite bbq sauce
- Beer or venison/beef broth
- Apple cider vinegar
- Dijon mustard
- Sea salt
- Black pepper
- Buns of choice (we like brioche or kaiser rolls), for serving
- Pickles and/or slaw, for serving
Kitchen Tools:
To make this perfectly tender BBQ sandwich, you’ll need a large pan or cast iron skillet. Grab your slow cooker and some measuring cups/spoons and you’re good to go!
STEP BY STEP
Step 1: Start by letting the roast come to room temperature for 30 minutes before you sear it (if you can). This helps create a nice crust on the sear you’ll perform by ensuring the meat heats evenly. Then, pat it dry with a paper towel.
Step 2: Next, heat a skillet over medium-high heat with olive oil. Once hot, sear the roast on all sides until a nice, brown crust has formed. Take your time – this could take 15-20 minutes.
Step 3: Then, place your seared roast into the bottom of a crock pot. Cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper.
Step 4: Cook for 8 hours on low or until the meat is literally falling apart. If it is too tough to pull apart, it needs more time. Shred meat with forks.
Step 5: To serve, pull some out, place it on a bun, drizzle more barbecue sauce, and top with pickles. Enjoy!
Cooking Tip
For the juiciest, and most tender meat I always recommend a nice sear on the meat prior to braising it in the slow cooker to ensure great flavor! Use the slow cooker on low for a low and slow game. If your meat isn’t falling apart, it needs more time. And serioudly, start this in the morning or the day before and let it go on low. Resist the urge to turn it to high.
HOW TO SERVE A BBQ VENISON SANDWICH
After shredding this tender roast, add it to a bun, add more barbecue sauce and top with pickles! YUM!
STORING AND REHEATING
For leftovers, you can store in an airtight container for 5-7 days. It is delicious reheated and served on a baked potato, some fries or on another hamburger bun.
OTHER RECIPES YOU’LL LOVE
- Venison Burgers
- Smoked Venison Meatballs
- Grilled Deer Backstrap
- Smoked Venison Brisket With Spicy Coffee Rub
- Venison Foil Packet Meals | Oven, Grill & Campfire [With Ground Venison]
BBQ Venison Sandwich | Slow Cooker Venison Barbecue
Everyone needs a go-to BBQ Venison Sandwich recipe. With just 10 simple ingredients, these slow cooker pulled venison barbecue sandwiches are tender, packed with flavor and easy to make.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hour & 20 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 (2-4lb) venison roast
- 1 Tbsp. olive oil
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 1 cup of your favorite barbecue sauce
- 1/2 cup beer or beef/venison stock
- 1 Tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. pepper
- buns of choice, for serving
- pickles, for serving
Instructions
- Start by letting the roast come to room temperature for 30 minutes before you sear it (if you can). This helps create a nice crust on the sear you’ll perform by ensuring the meat heats evenly. Then, pat it dry with a paper towel.
- Next, heat a skillet over medium-high heat with olive oil. Once hot, sear the roast on all sides until a nice, brown crust has formed. Take your time – this could take 15-20 minutes.
- Then, place your seared roast into the bottom of a slow cooker. Cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper.
- Cook for 8 hours on low or until the meat is literally falling apart. If it is too tough to pull apart, it needs more time. Shred the meat with forks.
- To serve, pull some out, place it on a bun, add more barbecue sauce, and top with pickles. Enjoy!
Do you think you could freeze the leftovers?!
100% Maybe for up to 3 months!
Thumbs up from North Central PA. Used a hoppy beer and followed the recipe exactly with a shoulder roast. 8 hours later (on low), pulled off the bone easily and then let it marinate for another 2 hours. Everyone approved!
Ah this is so great, Tom! I am excited to hear that this recipe turned out great for you and everyone loved it 🙂
I used venison followed directions but mine turned out sauce was real runny not a fan of this recipe
So sorry to hear this did not turn out for you, Kathy.
Could I use venison steak instead of a roast?
Unfortunately I dont think the stead would fall apart/shred the way these are supposed to.
Excellent!! This was our 4th of July dinner. We will definitely make this again. Thanks for the recipe!
YAY! I am so happy to hear this recipe is a hit, Kit. Thanks so much for your review!
Going to try this today but modify it to be done in my smoker. Smoke first, then braise as you would in a crockpot. War Eagle from central AL!
YUM! Let me know how this turned out for you, Melissa!
This is excellent! I’ve also made it with elk sirloin steaks which were very tough, hoping this method would tenderize them into being edible. They were terrific too!
So good to know this recipe works with sirloin steaks too! Thanks so much for sharing and for your review!
This is the best venison roast recipe ever!! I make this at least once a month and have shared this with many friends. It is so easy to throw together. I use a hot and spicy BBQ sauce and put slaw and pickles on a bun with it. Thank you for this. I would have never thought to use a venison roast this way!