Crock Pot Shredded Venison Sandwiches Recipes

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SHREDDED VENISON SANDWICHES

"My husband hunts for deer every November, so I'm always looking for new recipes for venison," relates Ruth Setterlund from Fryeburg, Maine. "The whole family loves these slow cooker sandwiches, seasoned with soy sauce, brown sugar, ketchup and hot pepper sauce." -Ruth Setterlund, Freyburg, Maine

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 14-18 servings.

Number Of Ingredients 15



Shredded Venison Sandwiches image

Steps:

  • Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops.

Nutrition Facts : Calories 252 calories, Fat 4g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 699mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.

1 boneless venison roast (4 pounds)
1-1/2 cups 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

CROCK POT SHREDDED VENISON SANDWICHES

Make and share this Crock Pot Shredded Venison Sandwiches recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 5h10m

Yield 16 serving(s)

Number Of Ingredients 14



Crock Pot Shredded Venison Sandwiches image

Steps:

  • Cut venison roast in half; place in a 5 quart.
  • slow cooker.
  • In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings.
  • Pour over venison.
  • Cover and cook on high for 4 1/2 to 5 hours or until meat is tender.
  • Remove the roast; set aside to cool.
  • Strain sauce and return to slow cooker.
  • Shred meat, using two forks; stir into sauce and heat through.
  • Using a slotted spoon, spoon meat mixture onto each bun.
  • Yield: 14-18 servings.

Nutrition Facts : Calories 268, Fat 4.9, SaturatedFat 1.1, Cholesterol 20.4, Sodium 566.5, Carbohydrate 27.5, Fiber 1, Sugar 10.2, Protein 28.8

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

SLOW COOKER SHREDDED VENISON FOR TACOS

I use a venison roast with taco seasonings to make shredded venison tacos. It's a great alternative to beef and my family just loves them. Serve with the taco shells, lettuce, tomato, onion, cheese, taco sauce and anything else you like on your tacos.

Provided by SEEsign

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 7

Number Of Ingredients 6



Slow Cooker Shredded Venison for Tacos image

Steps:

  • Mix half the taco seasoning with the flour and cayenne pepper to taste and coat the meat with this mixture. Heat the oil in a large skillet over medium high heat. Place the roast in the oil and brown well on all sides.
  • Place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. When meat is done, shred with a fork and season to your taste.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 7.1 g, Cholesterol 235.3 mg, Fat 10.8 g, Fiber 0.3 g, Protein 64.1 g, SaturatedFat 2.9 g, Sodium 449 mg, Sugar 0.9 g

1 (1.25 ounce) package taco seasoning mix
¼ cup all-purpose flour
3 pounds venison roast
2 teaspoons cayenne pepper, or to taste
2 tablespoons vegetable oil
1 ½ cups water

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