Pulled Venison BBQ Sandwiches With Cole Slaw

The aroma of slow-cooked venison, infused with smoky BBQ spices, always takes me back to autumn afternoons spent hunting with my grandfather. He had a knack for transforming even the toughest cuts into tender, flavorful meals. This pulled venison recipe, inspired by those memories, captures the essence of those comforting family gatherings. The tender, tangy venison piled high on a soft bun, balanced with the crisp coolness of coleslaw, is a symphony of textures and tastes that I’m thrilled to share with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3-4 hours
• Total Time: 3-4 hours 20 minutes
• Servings: 8
• Dietary Type: Gluten-Free (if using gluten-free buns and BBQ sauce)

Ingredients

Pulled Venison:

• 2 lbs venison tenderloins
• 4 tablespoons BBQ seasoning (I use KC Masterpiece)
• 3 tablespoons olive oil
• 1 quart beef stock
• 2 tablespoons steak seasoning (I use Kansas Style)
• 8 buns

BBQ Dip:

• ¾ cup cider vinegar
• ¾ cup ketchup
• ¾ teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• ¼ cup water
• Salt to taste
• Pepper to taste

Equipment Needed

• Dutch oven
• Small saucepan
• Cutting board
• 2 forks
• Meat thermometer

Instructions

1. Heat a dutch oven with olive oil over medium-high heat. You want the oil to shimmer, indicating it’s hot enough for searing.
2. Generously sprinkle BBQ seasoning on all sides of the venison tenderloin. Make sure every surface is coated for maximum flavor penetration.
3. Carefully sear the meat on all sides in the hot dutch oven, creating a beautiful brown crust. This searing process helps to lock in the juices and adds depth of flavor. Once seared, remove the venison from the dutch oven and set aside.
4. Add beef stock and steak seasoning to the dutch oven, scraping up any browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor and will enrich the braising liquid.
5. Place the meat back in the dutch oven.
6. Braise the meat in the preheated oven at 325°F (160°C) until tender, about 3-4 hours, or until the internal temperature reaches 155-160°F (68-71°C) on a meat thermometer. The meat should be easily pierced with a fork.
7. Remove the meat from the liquid and place it on a cutting board.
8. Using 2 forks, pull the meat apart into shreds. This should be easy to do if the venison is properly braised.
9. Place the pulled meat in a dish.
10. Prepare the BBQ Dip: While the venison is cooking, combine cider vinegar, ketchup, crushed red pepper flakes, sugar, and water in a small saucepan.
11. Bring the mixture to a simmer over medium heat, stirring occasionally.
12. Cook, stirring, until the sugar dissolves completely and the sauce slightly thickens, about 5-7 minutes.
13. Remove from the heat and let stand until the meat is done and pulled.
14. Pour the BBQ dip over the pulled meat, ensuring it’s well coated. Let the meat soak in the sauce for at least 15 minutes to absorb the flavors.
15. Sandwich Assembly: Open the buns and place pulled venison generously on each bun. Add your favorite toppings and condiments. Coleslaw pairs perfectly with the rich venison and tangy BBQ sauce.

Expert Tips & Tricks

• For extra flavor, try adding a tablespoon of smoked paprika to the BBQ seasoning before searing the venison.
• If you prefer a sweeter BBQ sauce, increase the amount of sugar in the BBQ dip to your liking.
• Don’t discard the braising liquid! Strain it and reduce it in a saucepan to create a rich gravy to drizzle over the sandwiches.
• If you don’t have a dutch oven, you can use a large, heavy-bottomed pot with a tight-fitting lid. You can also use a slow cooker to braise the venison. Cook on low for 6-8 hours, or until tender.
• For a spicier kick, add a pinch of cayenne pepper to the BBQ dip.
• To finely chop the pulled venison for those who prefer it that way, simply run a knife through the pulled meat on the cutting board until it reaches your desired consistency.
• Feel free to experiment with different cuts of venison. While tenderloin is ideal, shoulder or leg roasts also work well, but may require longer braising times.

Serving & Storage Suggestions

Serve the Pulled Venison BBQ Sandwiches immediately while they’re warm and the buns are soft. Coleslaw, pickles, and potato salad are excellent accompaniments.

Leftover pulled venison can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the venison in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook it, as it can become dry.

I do not recommend freezing the cooked venison as it may change the texture of the venison when thawed and reheated.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	327.9 kcal	N/A
Calories from Fat	92 g	28%
Total Fat	10.3 g	15%
Saturated Fat	2 g	10%
Cholesterol	20.4 mg	6%
Sodium	904.5 mg	37%
Total Carbohydrate	27.8 g	9%
Dietary Fiber	1 g	3%
Sugars	8.4 g	33%
Protein	30.2 g	60%

Variations & Substitutions

• Spicy Pulled Venison: Add a diced jalapeño or a few dashes of hot sauce to the BBQ dip for a fiery kick.
• Sweet and Tangy Pulled Venison: Substitute brown sugar for the granulated sugar in the BBQ dip for a richer, molasses-like flavor. Add a splash of apple cider vinegar for extra tanginess.
• Asian-Inspired Pulled Venison: Replace the BBQ seasoning and steak seasoning with a blend of ginger, garlic, soy sauce, and sesame oil. Garnish with sesame seeds and chopped scallions.
• Different Buns: Use pretzel buns, brioche buns, or even lettuce wraps for a low-carb option.
• Coleslaw Alternatives: If you’re not a fan of coleslaw, try topping the sandwiches with pickled onions, sliced cucumbers, or a simple green salad.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of venison?
A: While tenderloin is preferred, you can use other cuts like shoulder or leg roasts. They may require longer braising times to become tender.

Q: Can I make the BBQ dip ahead of time?
A: Absolutely! The BBQ dip can be made up to 3 days in advance and stored in the refrigerator.

Q: How do I prevent the venison from drying out during braising?
A: Ensure the venison is submerged in the beef stock and braise it at a low temperature (325°F) for a longer period of time.

Q: Can I use store-bought BBQ sauce instead of making the BBQ dip?
A: Yes, you can substitute store-bought BBQ sauce, but homemade BBQ dip will offer a fresher and more customized flavor.

Q: What toppings go well with these sandwiches?
A: Classic coleslaw is a perfect complement, but you can also add pickles, onions, tomatoes, or your favorite cheese.

Final Thoughts

This Pulled Venison BBQ Sandwich recipe is more than just a meal; it’s a celebration of flavors and a nod to cherished memories. I encourage you to try this recipe and adapt it to your own tastes and preferences. Feel free to share your feedback and any creative variations you come up with. Pair it with a crisp, cold beer or a refreshing glass of iced tea for the ultimate BBQ experience. Enjoy!