Slow Cooker Bbq Venison Sandwiches Recipes

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.

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.

Steps:

• Mix onion, garlic powder, salt, and pepper together in a small bowl.
• Use a knife to cut small scores on both sides of venison roast, then tenderize all over with a blade-style meat tenderizer. Rub spice mixture all over roast.
• Pour water into a slow cooker and set temperature to High. Place roast in the center of the slow cooker; it's okay if some of the spice mixture comes loose in the water. Cover and cook until you can easily pull the roast in half using a knife and fork, about 3 hours.
• Drizzle 1/4 cup barbecue sauce over roast. Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours.
• Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
• Return meat to the slow cooker and stir in the remaining barbecue sauce.
• Serve shredded meat and sauce on rolls.

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

Steps:

• Spray 3 1/2- or 4-quart slow cooker with cooking spray.
• In large bowl, mix beef, bacon, bread crumbs, onion, milk, egg, honey, grill seasoning and salt. Shape into about 24 (1 1/2-inch) meatballs; tuck one piece of cheese in center of each meatball, and seal completely. Add meatballs to slow cooker. Add barbeque sauce, and gently turn to coat.
• Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. Thread pickle slices on cocktail picks, and serve with meatballs.