Shredded Venison Sandwiches

15 ingredients

1 boneless venison roast (4pounds)
2tsp celery salt
1-1/2 c ketchup
2 tsp pepper
3 tbsp brown sugar
2 tsp Worcestershire
1 tbsp ground mustard
1 tsp onion powder
1 tbsp lemon juice
1 tsp garlic powder
1 tbsp soy sauce
1/8 tsp ground nutmeg
1 tbsp liquid smoke, optional
3 drops hot pepper sauce
14-18 hamburger buns

Cut venison roast in half, place in a 5-qt slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke and seasonings. Pour over venison. Cover and cook on high for 4-1/2 to 5 hours or until meat is tender. Remove the roast: set aside to cool. Strain sauce and return to slow cooker. Shred meat using two forks: stir into sauce and heat through. Using a slotted soon, spoon meat mixture onto each bun.
Yield 14-18 sandwiches

Recipe submitted by Connie Cloud