Shredded Venison Sandwiches, Native American
Created by dienia b on May 17, 2015
- Servings: 18
- Prep Time: 15m
- Cook Time: 10h
- Recipe #19089
Ingredients
- 1 (4 pounds) venison roast (boneless)
- 1 1/2 cups ketchup
- 3 tablespoons brown sugar
- 1 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke,
- 2 teaspoons celery salt
- 2 teaspoons pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- 27 ounces bread buns (18 hamburger buns)
How to Make
-
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.
Nutritional Facts
- 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