Shredded Venison Sandwiches ~ Taste of Home

4 lb. boneless venison roast
1 1/2 c. ketchup
3 T brown sugar
1 T ground mustard, lemon juice, soy sauce and Liquid Smoke
2 tsp. celery salt, pepper, Worcestershire sauce
1 tsp. onion powder and garlic powder
1/8 tsp. ground nutmeg
3 drops hot pepper sauce

Cut venison roast in half; place in a 5 qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid Smoke and seasoning. Pour over venison. 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 mixture onto sandwich rolls.

YIELD: 16 servings
1 serving (without roll) = 6 WW points