Juicy, & Tender Pulled Barbecue Venison Sliders

Pulled Barbecue Venison Sliders are the ultimate holiday appetizer or game day snack! They are a fun and delicious way to use a roast from any wild game meat you have on hand.

One of the main things everyone is looking for around holiday season is delicious snacks and appetizers. There are so many delicious appetizers out there, but I am here to help you find ones to make using your venison or other wild game meat!

These Pulled Barbecue Venison Sliders are easy to make, juicy and loaded with flavor. You can use almost any cut of roast that you like and any large wild game you have in your freezer. They are great served not only as appetizers but also as game day snacks or even lunches for the family.

To make these Venison Sliders, you start by searing a roast with a homemade bbq rub. You then slow cook it in broth until it is tender enough to shred. Toss the juicy shredded meat in bbq sauce of your choice then pile it onto mini brioche buns with cheddar cheese, and any other toppings you like. I promise you, these sliders will be devoured instantly!!!

Tips For Making Perfect Pulled Barbecue Venison Sliders

1. When you are prepping the roast to go in the oven, make sure you are using enough liquid to cover the meat. I have recommendations for amounts of broth in the recipe, but depending on the exact shape/ size of your roast and dutch oven, you may need to adjust this. Having enough liquid to cover the meat, ensure that it will stay nice and juicy.
2. If you have cooked the meat for a couple hours and it is still not tender enough to shred, keep cooking it. Many people find their venison roasts to be tough and that is because they aren’t cooking it long enough for the meat to break down. A typically wild game roast should take anywhere from 3-5 hours depending on the size.
3. I recommend building the sliders right before serving. You can cook the. meat in advance, but wait to put it on the sliders until you are going to serve them. This will ensure the buns stay fresh and don’t go soggy.

Pulled Barbecue Venison Slider Ingredients

Brioche Slider Buns– You can use store bought buns or if you want them even better, use my sourdough brioche slider bun recipe!

Venison Roast– As mentioned above, you can use any kind of wild game roast you like. Almost any cut of roast will work as well.

BBQ Rub– This recipe includes a simple homemade rub made from brown sugar, smoked paprika, garlic, onion and chili.

Broth– Beef broth is typically what I use for this recipe. Use whatever broth you like.

Onion– A white or yellow onion is what you need for the meat, then I love adding red onion as a topping for the sliders.

Garlic-Fresh garlic adds extra flavor to the meat while it’s cooking.

Dijon Mustard– This just adds a bit of tang to the broth, to help cut the sweetness of bbq sauce.

Apple Cider Vinegar– This is used to help deglaze the pan. You can sub with red wine vinegar if you don’t have apple cider.

BBQ Sauce– You can use homemade, or store bought. Use whichever bbq sauce is your favorite!

Cheddar Cheese– I love a good old cheddar cheese for these sliders.

Jalapeños– These are a great addition to the sliders for a bit of kick. I like to use our homemade cowboy candied which is sweet and spicy pickled jalapeños.

The Steps

1. Preheat your oven to 300F.
2. Start by mixing together all of the bbq rub spices in a small bowl.
3. Once mixed, pat your roast dry and spread the rub over all side of the meat. Let the seasoning adhere for 10 minutes.

1. Then you are going to add a couple tbsp of oil to a dutch oven over high heat. Place the roast in the pot and sear for 1-2 minutes on all sides.
2. After you have seared the meat, remove it from the pot and set aside.
3. To that same pot, add in the onion and garlic. Cook over medium heat for 3-4 minutes.
4. Next, add the apple cider vinegar to deglaze the pan, scraping all the crispy bits off the bottom of the pot.
5. Add in the dijon mustard and beef broth, stirring to combine.
6. Then, place the roast back in the pot, making sure you have enough broth in the pot to basically cover the meat. Add more broth if you need.

1. Place the lid on your dutch oven and place it in the oven to cook until tender enough to shred. About 3-4 hours depending on the size of your roast.
2. Once your venison roast is nice and tender, remove from the oven then use tongs or a couple forks to shredd the roast. I like to do this while it’s still in the broth to allow the meat to hold extra flavor and juices.
3. Next, you can remove the shredded meat from the pot and place it into a bowl. Use tongs or a big spoon so you can transfer some of that broth with the meat to keep it juicy.
4. Pour the bbq sauce over the meat and stir to get it well incorporated. You can really use as much or as little bbq sauce as you like!

1. Finally, toast up your slider buns with some cheddar cheese to get it nice and melty. Then top with some of the shredded bbq venison, sliced red onion, and some cowboy candy! Add any other condiments if you like.
2. Serve immediately and enjoy!

If you give this recipe a try, leave a comment or a recipe review below 🙂

Looking for more fun recipes to try with your wild game meat?

https://cmbarndominium.com/how-to-make-the-best-chimichurri-venison-steak-tacos/

https://cmbarndominium.com/easy-venison-breakfast-sausage-rolls/

https://cmbarndominium.com/easy-flavourful-cowboy-butter-steak-pasta/

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