This is a lean, pulled-venison style BBQ, coated and simmered in your favorite BBQ sauce and served with coleslaw. There’s no other way to eat BBQ. This recipe is perfect for leftover roast in the freezer from last year’s deer. It’s very simple but you’ll need a few hours to prepare because it has to cook in a slow cooker. It’s great for serving at gatherings. I usually make it for a wild game feasts with friends or for game day during football season (Go Hokies!)
Ingredients
| Amount | Ingredient |
|---|---|
| 1 | Venison roast |
| 2-3 Cups of BBQ sauce of your choosing | |
| Mini potato roll sliders | |
| 1 | bag of Coleslaw mix |
| 1/2 -1 Cup of mayo | |
| Apple cider vinegar |
How to Prepare
- In a crock pot or slow cooker, add the venison roast and cover the bottom of the pot with water or apple cider vinegar. Cook on low until you can easily break the roast apart with two forks. Venison is tough, so use a knife if you have to! Just don’t slice the roast. You want it to maintain a BBQ consistency.
- Pull apart the roast until all of the meat is shredded and add the BBQ sauce. Mix well into the shredded meat. Let simmer for a few hours.
- While the BBQ is simmering, prepare the coleslaw: combine the slaw mix with mayo, sugar, cider vinegar, salt and pepper.
- Serve the BBQ on the mini potato roll sliders and top with coleslaw. Drizzle with additional BBQ sauce.