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