Slow Cooker Venison Sandwiches
Slow cooker meals can always be nice on days you want to have a great meal without standing in the kitchen all day. These sandwiches are a simple and filling meal that you can start in the morning before you go to work and have waiting for you when you get home.
Prep Time: 10 Minutes Cook Time: 8 Hours Serving size: 6-8
- 3lbs Venison shoulder roast
- 1T Bacon grease
- 8 Cloves garlic, minced
- 2T Onion powder
- 1/2t Cayenne powder
- 2T Oregano
- 1T Thyme
- 1t Liquid smoke (hickory)
- 2C chicken broth
- 1 1/2C BBQ sauce
- 12 Slices pepper jack cheese
- 6 Hamburger buns or 12 slices of bread of your choice
Warm bacon grease until it liquifies. In a bowl, combined bacon grease, garlic, onion powder, cayenne powder, oregano and thyme and mix until evenly distributed. Coat the venison roast with the mixture and allow it to rest for 30 minutes up to 24 hours in the fridge.
Once ready to cook, place the roast into the slow cooker pot and set it to low heat. Add chicken stock and liquid smoke and cover with the lid. Cook for 6-8 hours.
Remove from heat and remove all liquid from the pot. Replace half of the liquid back with the meat and shred with a set of forks. Add your preferred barbeque sauce to the shredded meat.
Set your oven to 350F. Place your bread on a wire rack with 2 slices of cheese on the top side and toast bread to desired finish (about 5-10 minutes depending on doneness).
Plate your bread and fill with a large amount of venison. Enjoy!