Shredded Venison Sandwiches, Native American
"Shredded Venison Sandwiches in Taste of Home February/March 2004, p46 Ruth Setterlund, Freyburg, Maine"
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (170.2 g)
- Calories 280.2
- Total Fat - 5.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 66.5 mg
- Sodium - 814.5 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 1.1 g
- Sugars - 9.3 g
- Protein - 27.1 g
- Calcium - 98 mg
- Iron - 3.5 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut venison roast in half;
Step 2
Place in a 5-qt. slow cooker.
Step 3
Add the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke,and seasonings.
Step 4
Cover and cook on low for 8-10 hours or until meat is tender.
Step 5
Remove roast; cool slightly.
Step 6
Shred meat with two forks; return to slow cooker and heat through.
Step 7
Using a slotted spoon,
Step 8
Place meat mixture on bun bottoms.
Step 9
Replace tops.
Tips
No special items needed.
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