Ingredients
- 1 boneless venison roast (4 lbs.)
- 1 1/2 s ketchup
- 3 tablespoons brown sugar
- 1 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon Liquid Smoke
- (optional)
- 2 teaspoons celery salt
- 2 teaspoons pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- 3 drops hot pepper sauce
- 14 to 18 hamburger buns, split
Directions
Cut venison roast in half; place in 5-quart slow cooker. In large bowl, combine ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid Smoke if desired and seasonings. Pour over venison. Cover and cook on high 4 1/2 to 5 hours or until meat is tender. Remove roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using 2 forks; stir into sauce and heat through. Using slotted spoon, spoon meat mixture onto buns.
