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BBQ Venison Sliders with Tangy Coleslaw

This BBQ venison recipe uses the magic of slow cooking to produce tender and flavorful sliders that the whole family will love. Topped with a crunchy, tangy coleslaw, these sliders are ideal for any day of the week.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 20 sliders
Calories: 216 kcal
Course: Main Course
Cuisine: American

Ingredients

Meat:
  • 2 venison bone-in shoulder blade roasts
  • 3 tablespoon homemade BBQ seasoning (or your favorite BBQ rub)
  • 1 medium yellow onion, julienned
  • 1 tablespoon pork lard (or other cooking fat)
  • 3 cups stock (wild game, beef, etc.)
  • 2 ¼ cups BBQ sauce, divided
  • 2 tablespoon apple cider vinegar
Coleslaw:
  • 5 cups green cabbage, shredded (about ½ medium cabbage)
  • 1 cup carrots, shredded (about 3 medium carrots)
  • 2 teaspoon salt
  • ¼ cup mayonnaise
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon honey
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne
Other Ingredients:
  • 20 slider buns
  • BBQ sauce (optional, for serving)

Instructions

Meat:
    Cup of Yum
  1. Rub BBQ seasoning all over the venison shoulder roasts.
  2. Place julienned onion in the bottom of the crock pot. Place the roasts on top of the onions. Add 1 tablespoon of lard or other cooking fat to the crock pot.
  3. Mix together stock, 1 ½ cups BBQ sauce, and apple cider vinegar. Pour the mixture over the meat. If the roasts are not mostly covered in liquid, add a little more stock.
  4. Cook on low for 8 hours, or until the meat falls off the bone and can be shredded easily.
  5. Remove the roasts from the crock pot. Remove the meat from the bones and remove the connective tissue. Shred the meat.
  6. Remove all but 1 cup of cooking liquid from the crockpot. Add the shredded meat back to the crockpot. Add ¾ cup BBQ sauce to the meat. Stir to combine. Keep warm until ready to serve.
Coleslaw:
  1. Prepare coleslaw at least 2 hours before serving.
  2. Place shredded cabbage and shredded carrots in a colander. Place the colander over a large bowl. Sprinkle 2 teaspoons of salt over the vegetables. Gently massage the salt into the vegetables. Let the vegetables sit for 15 minutes to allow the salt to pull some moisture from the vegetables.
  3. Rinse the vegetables under cold water. Spread the rinsed vegetables on a clean tea towel and pat dry.
  4. While the vegetables are drying, combine mayonnaise, apple cider vinegar, spicy brown mustard, honey, black pepper, remaining salt, and cayenne in a small bowl.
  5. Place vegetables in a medium bowl. Pour the dressing over the vegetables and toss to combine. Refrigerate until ready to use.
Assembly:
  1. Place shredded venison on the bottom half of the slider buns. Drizzle BBQ sauce over the top. Top with coleslaw and the top bun. Serve and enjoy!

Notes

  • Sliders are a fun meal for kids and adults alike. But, you can totally make these into full-size BBQ sandwiches with hamburger buns or kaiser rolls instead. 
  • Since venison is lean with a lack of fat, it's important to choose a cut with a lot of connective tissue for slow cooking. The connective tissue breaks down and keeps the meat moist and tender. I also like to add some pork lard to the braising liquid for extra insurance. Any bone-in venison roast like shoulder, neck, or shanks will work. The cooking time will vary depending on the size of the roast.
  • You can prepare the meat and braising liquid the night before so all you have to do is pull it out of the fridge and turn the crock pot on!

Nutrition Information

Calories 216kcal (11%) Carbohydrates 26g (9%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 40mg (13%) Sodium 291mg (12%) Potassium 218mg (6%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 1.154IU (0%) Vitamin C 7mg (8%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 20sliders

Amount Per Serving

Calories 216

% Daily Value*

Calories 216kcal 11%
Carbohydrates 26g 9%
Protein 16g 32%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Cholesterol 40mg 13%
Sodium 291mg 12%
Potassium 218mg 5%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 1.154IU 0%
Vitamin C 7mg 8%
Calcium 50mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.