Description
Perfect Fall comfort food for the venison lovers out there!
Ingredients
- 4 pounds Venison Roast
- 3 Tablespoons Cooking Oil, Divided
- 2 Large Onions, Chopped
- 1 cup Ketchup
- 1 cup Beef Broth
- ⅔ cups Chili Sauce
- ¼ cups Cider Vinegar
- ¼ cups Brown Sugar, Packed
- 3 Tablespoons Worcestershire Sauce
- 2 Tablespoons Mustard
- 2 Tablespoons Molasses
- 2 Tablespoons Lemon Juice
- 1 teaspoon Salt
- ¼ teaspoons Cayenne Pepper
- ⅛ teaspoons Pepper
- 1 Tablespoon Liquid Smoke
- 16 Rolls Of Your Choice
Preparation
Preheat oven to 325 F. In a Dutch oven over medium-high heat, brown roast(s) on all sides in 1 tablespoon oil. Set roast aside.
Saute onions in a large saucepan over medium heat with the remaining oil until onions are tender. Add remaining ingredients (except the roast and the rolls). Bring to a boil, uncovered, then reduce heat to a simmer. Simmer for 15 minutes, stirring often. Pour contents in the saucepan over the roast(s) in the Dutch oven.
Cover Dutch oven and bake at 325 F for 2 hours. Then turn the roast(s) over and bake for 2 more hours or until the roast is very tender. Remove it from the oven.
Remove roast(s) from the liquid and shred with a fork. Return the shredded venison to the sauce. Serve on rolls.
Yields 12-16 sandwiches.
