Crock Pot BBQ Venison Sliders
Ingredients:
1 Venison Roast (3-4lb)
Rub of choice (we used Bearded Butchers Black)
1 yellow onion, sliced
4 garlic cloves, minced
1 cup barbecue sauce (we make our own, see below)
1/2 cup beer or beef/venison stock
1 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
Sweet Hawaiian rolls
Pickle slices (we recommend Clausen’s)
Swiss Cheese
BBQ Sauce:
1 ½ cups brown sugar
1 ½ cups ketchup
½ cup red wine vinegar
½ cup dark beer
1 tbsp Worcestershire sauce
2 ½ tbsp dry mustard
1 tbsp honey
2 tsp paprika
2 tsp salt
1 ½ tsp black pepper
Mix up all ingredients and reduce on stove top to preferred thickness.
Directions:
Allow roast to come to room temperature for 30 minutes before you sear it (if you can). Then, pat it dry with a paper towel. Heat a skillet over medium-high heat. Once hot, add olive oil and sear the roast on all sides until a brown crust has formed. Put the roast into the crock pot, apply rub to top of and cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper. Cook on low for 8 hours or until it’s easy to pull apart with a fork. Pre heat oven to 375. Melt butter and garlic powder and brush butter garlic mix over rolls and place into oven until they turn golden brown. Slice the whole pack of rolls in half and cover the bottom half of the rolls with preferred dressings and BBQ. Top with Swiss cheese and back in the oven just until cheese melts. Add pickles cut up and enjoy!
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