The Best Deer BBQ Sandwiches with Pimento Cheese
These Deer BBQ Sandwiches are an easy, crowd-pleasing dish everyone will love. After a few hours in the oven, the deer meat comes out juicy and tender. It's another great way to use those shanks from your deer, antelope, or elk. I utilize some smart store-bought shortcuts to cut down on cook time – namely your choice of barbecue sauce along with Hawaiian rolls, pickled onions, and pimento cheese. This Cheesy Deer BBQ delight is sure to be a new family favorite like it is for ours.This Deer BBQ recipe serves six people (with a serving size of two sandwiches per person). But if you are serving just one sandwich to each of the small children in your family, you could easily feed 8 to 10 people.HOW TO MAKE DEER BBQ SANDWICHES1. Preheat oven to 350 degrees F. Season deer shanks with salt & pepper.2. Heat oil in a 6-quart Dutch oven on stovetop burner over medium-high heat. Add shanks and fry for about 5 minutes until golden brown all over.3. Add onion, carrot, celery, broth, and seasonings. Mix well, cover with lid or tightly with foil, and place in the oven at 350 degrees F, undisturbed, for 3 1/2 to 4 hours.4. Take Dutch oven out, remove lid, and use tongs or forks to shred meat off of the shank bone. Discard the bone and any undesirable tendons or fat.5. Add BBQ sauce to the meat mixture and combine well. Simmer on stovetop over medium-low heat for 10 minutes.6. Serve the Deer BBQ on buns topped with pimento cheese, pickled onions, and pickles.PROPER STORAGE OF LEFTOVER DEER BBQFridge. Store leftover Deer BBQ meat mixture in an airtight container in the fridge for up to 4 days.Freezer. Deer BBQ can also be frozen. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.Reheat. The easiest way to reheat Deer BBQs is in the microwave, but you can also warm it up in a small saucepan on the stovetop. MORE GREAT DEER SHANK RECIPESIf you are looking for more great ideas on how to cook with those deer shanks in your freezer, be sure and check out these family favorites:– Easy Pizza Roll Ups– Cuban Ropa Vieja– Shawarma Spiced Deer Shanks– Venison Rogan Josh– Venison Shank Frito Pie– Venison Tikka MasalaCOME HUNT WITH US IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make these Deer BBQ Sandwiches with Pimento Cheese, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Deer BBQ Sandwich Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 whole elk or deer shank
- salt & black pepper
- 2 Tablespoons olive oil
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups venison or beef broth
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon dry mustard
- 1 teaspoon chili powder
- 2 cups BBQ sauce (choose your favorite)
- pimento cheese
- pickled red onions
- hamburger pickles
- 1 (12-oz.) pkg. Hawaiian sweet rolls
Instructions
- Preheat oven to 350 degrees F. Season shanks with salt & pepper.
- Heat oil in a 6-quart Dutch oven on stovetop burner over medium-high heat. Add shank and fry for about 5 minutes until golden brown all over.
- Add onion, carrot, celery, broth, and seasonings. Mix well, cover with lid or tightly with foil, and place in the oven at 350 degrees F, undisturbed, for 3 1/2 to 4 hours.
- Take Dutch oven out, remove lid, and use tongs or forks to shred meat off of the shank bone. Discard the bone and any undesirable tendons or fat.
- Add BBQ sauce to the meat mixture and combine well. Simmer on stovetop over medium-low heat for 10 minutes.
- Serve the Deer BBQ on buns topped with pimento cheese, pickled onions, and pickles.
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