Shredded Venison Sandwiches

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  • 1 boneless venison roast (4 lbs.)
  • 1 1/2 s ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Liquid Smoke
  • (optional)
  • 2 teaspoons celery salt
  • 2 teaspoons pepper
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 3 drops hot pepper sauce
  • 14 to 18 hamburger buns, split


Cut venison roast in half; place in 5-quart slow cooker. In large bowl, combine ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid Smoke if desired and seasonings. Pour over venison. Cover and cook on high 4 1/2 to 5 hours or until meat is tender. Remove roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using 2 forks; stir into sauce and heat through. Using slotted spoon, spoon meat mixture onto buns.

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