Mom's Shredded Elk Sandwiches

Mom's Shredded Elk Sandwiches


"Reminiscent of sloppy joes, this recipe can be used with elk or venison - it takes away that gamey taste!"

Ingredients 5 h 20 m {{adjustedServings}} servings 361 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1027 mg
  • 41%

Based on a 2,000 calorie diet

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  1. Whisk together the ketchup, brown sugar, mustard powder, lemon juice, liquid smoke, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and hot pepper sauce in a bowl. Place the elk roast into a large slow cooker, and pour the sauce overtop.
  2. Cover, and cook on High until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns.
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Reviews 25

  1. 31 Ratings


This was really good, very easy, LOTS of flavor. I added 3 more tbsp of brown sugar (personal pref.) and it needed a tbsp of apple cider vinegar (made a big difference!) My small 2 lb elk roast took about 7 hours on high in order to shred and I had to add about a 1/2 c. water at the end to keep it moist. Be careful with the hot sauce!! The flavors really condense and a few drops made it pretty spicey. I served it on deli rolls, toasted with mayo & parmesean, a slice of provalone and some homemade cole slaw on top....Hubby LOVED it!


This was probably the best Elk I've ever cooked! It was so moist and just melted in my mouth! YUM! I might go as far as saying it was the best thing I've ever cooked!


This sauce is amazing!!! I will use this recipe for ANY type of meat....would be delicious for barbequed beef or pulled pork as well. It really was perfect for elk, one would think they were eating beef! I followed the advice of "FAT~DOG~LANE" and added a tbsp. of vinegar. It did add some even better flavor....if that's possible! Thanks for sharing such a fabulous recipe! It's a keeper!