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Pulled Wild Game Roast with Sweet Slaw

Pulled BBQ is definitely a favorite, and can be made with ingredients most people have on had. I made this recently just using ingredients I had, and was impressed with how well it turned out.

Pulled wild game sandwich


  • 1 bag of Shredded slaw or 1 head cabbage and 2-4 carrots

  • 1 cup Mayonnaise

  • 2 tbsp Vinegar

  • 2 tbsp Sugar

Amounts of dressing ingredients can be adjusted to suit taste but always use the same amount of vinegar as sugar.


  • Shred cabbage and carrots into a bowl.

  • Mix mayonnaise, vinegar and sugar in a separate bowl; blending well.

  • Pour over shredded vegetables and stir to coat.

  • Chill for 1-2 hours, or until roast is done.


  • 3-4 lbs. Wild game Nut Roast (I have used antelope, deer and bear)

  • 1-1/2 cup Ketchup

  • 3 tbsp Brown Sugar

  • 1 tbsp spicy brown mustard

  • 1 tbsp Lime or Lemon juice

  • 2 tbsp Soy Sauce

  • 1 tbsp Liquid Smoke

  • 2 tsp Worcestershire Sauce

  • 1 tsp Onion Powder

  • 1 tsp Garlic Powder

  • Hot sauce (optional; add to your preference)

  • Slider or hamburger buns (I used Pretzel buns)


  • Cut venison roast in half; place in a 5 quart slow cooker.

  • In a large bowl, combine the ketchup, brown sugar, mustard, lemon/lime juice, soy sauce, liquid smoke if desired and seasonings.

  • Pour over roast.

  • 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 spoon, spoon meat onto bun and top with slaw.

Follow Erin on Instagram at @eaglediegel.

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