Whiskey BBQ pulled venison sandwich

  • 2 venison roasts –silver skin removed
  • Dry BBQ Seasoning
  • 2 cups chicken broth
  • 1 cup Jack Daniels whiskey
  • 1 sweet onion, sliced
  • 1 Tbs minced garlic
  • Kaiser rolls/buns
  • BBQ sauce
  • Coleslaw

Whiskey BBQ pulled venison sandwich

I love BBQ Sandwiches or anything BBQ for that matter. I also looooveee venison! But I had really never thought of applying this method to any of the deer I eat…(I know crazy right!) From the depths of AWESOME #mywifesbrain comes to you this very recipe that you see before you! As much as I would like to take credit for one of my most famous recipes, I can not! My amazing wife worked this bad boy up all on her own! You won’t regret this sandwich..I know I didn’t! And don’t forget you can also check out the video of me making this dish at the bottom!

Instructions

Remove all silver skin and fat from venison roasts.

Place roasts in crockpot and coat both sides of meat thoroughly in BBQ Seasoning.

Pour in chicken broth and whiskey, then top with onion slices and 1 Tbs of minced garlic.

Place lid on your crockpot on low for 5-6 hours. The key with this recipe is always low and slow! Be sure to check on it around the 5 hour mark to make sure the meat isn’t over cooked.

You’ll know that its done when the meat is falling off the bone. Basically if you can pull it off with a fork.

Remove meat from the liquid and shred the meat. I find pulling it with my hands or two forks works best. Be sure to remove all bones. Coat the shredded meat again with BBQ seasoning and toss.

Place shredded meat on buns and top with cole slaw and BBQ sauce and BAM! WELCOME TO FLAVOR TOWN!!