Take your dolled up venison backstrap recipes elsewhere, this deer camp delicacy is meant to go straight from your deer on to the grill. A little salt, a...Read more
A sweet and savory dish with shredded venison and melted cheese served on the famous King’s Hawaiian rolls will have everyone asking for more.
– Venison roast of choice (2 lbs)
– 1 1/2 cups ketchup
– 3 Tbsp. brown sugar
– 2 Tbsp. mustard
– 1 Tbsp. lemon juice
– 1 Tbsp. soy sauce
– 2 tsp. pepper
Sandwich & Glaze:
– 1 package King’s Hawaiian Rolls
– 6 slices of cheddar cheese
– 1/2 cup melted butter
– 2 Tbsp. dijon mustard
– 1 tbsp. onion powder
1.In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, and pepper.
2.Place venison roast in crock pot and pour sauce from step 1 over it.
3.Cook in crock pot on low for 8-10 hours.
4.Remove venison roast and shred with two forks or an egg beater.
5.Place shredded venison back in crock pot. Stir and cook on low for 1 additional hour.
1.Spray 9″ x 13″ pan with non-stick spray.
2.Cut entire sheet of Hawaiian Rolls in half and line the pan with the bottoms of the rolls.
3.Spread shredded venison over the rolls. Cover with cheese.
4.Place the tops of the rolls on top of the cheese.
5.In a medium bowl, combine mustard, melted butter, and onion powder to make the glaze.
6.Pour or brush glaze over the rolls.
7.Cover with foil and bake at 350° for 10 min.
8.Uncover and bake for an additional 2 min or until the roll tops are slightly browned and crisp.
9.Serve warm and enjoy!