Game Day Apps: Kansas City Barbecue Venison Sliders

Thick, juicy venison burgers are always welcome on the menu, but their close cousin, the slider, is equally tasty—and the perfect use of your game meat, especially if you're running low. While I made these Kansas City Barbecue Sliders out of venison hindquarters, you can use venison roasts from deer or elk, too.

The savory homemade barbecue sauce brings a sweet and smokey blend to the earthy venison. The recipe is simple and quick to make, but you can always substitute it for your favorite jarred sauce. The smoky, sweet flavor is carried through with dry rub and the pellet grill. After spending some time on the smoker, the roast will fall to pieces, making for a delectable slider.

Maybe such a tasty app will bring a game day win? Only one way to find out.

Kansas City Barbecue Venison Sliders

View this post on Instagram

A post shared by Wide Open Spaces (@wospaces)

Slider Ingredients

• 3.5- 4 lbs venison hindquarter (or 2 ~2 lb roasts; from an elk, deer, or equivalent)
• 1-2 large yellow onion(s), sliced
• 1/2 cup beef broth
• Kansas City BBQ Sauce
• Kansas City Dry Rub
• 2 pack Hawaiian sweet rolls
• 4 tablespoons melted butter

Kansas City Dry Rub Ingredients

• 1/4 cup brown sugar
• 1 tablespoon paprika
• 2 teaspoons Kosher salt
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 1 ½ teaspoon chili powder
• 1 teaspoon black pepper
• ¼ teaspoon cayenne pepper

Kansas City BBQ Sauce Ingredients

• 1 (15 ounce can) tomato sauce
• 1/2 cup apple cider vinegar
• 1/2 cup tomato paste
• 1/2 cup molasses
• 3 tablespoons brown sugar
• 2 teaspoon liquid smoke
• 2 teaspoon paprika
• 2 teaspoon garlic powder
• Pinch salt and black pepper

Recipe Directions

1. Preheat smoker/pellet grill to 250 degrees F and allow to come to temperature.
2. Season roast(s) all over with dry rub and allow to rest for 10 minutes with the seasonings.
3. Place roast onto smoker and let cook until it reaches an internal temperature of 165 degrees F.
4. Whisk the Kansas City BBQ sauce ingredients in a medium saucepan over medium high heat. Bring to simmer, then reduce the heat to low and simmer for 10 minutes until the sauce has slightly thickened. Remove from heat. Store in the fridge as needed.
5. Place the venison roast into an aluminum pan and add sliced onions, beef broth, and ¼ cup of the BBQ sauce. Place back on the smoker until venison is probe tender, at about 200-205 degrees. Store the remaining BBQ sauce in the fridge.
6. Remove venison roast from the pan and let rest for 20-30 minutes before shredding.  Increase the temperature on the pellet grill to 350 degrees F.
7. Once the venison has rested, shred with two forks and top with remaining BBQ sauce to taste. Separate the top and bottom halves of the slider rolls. Place shredded venison inside. Place the top half of the buns on the venison and brush with melted butter.
8. Place back into the grill for 10 minutes, or until lightly toasted.

READ MORE: Dr. Pepper Venison Roast Slow Cooker Recipe