BBQ Pulled Venison

• 4 pounds Venison Roast
• 3 Tablespoons Cooking Oil, Divided
• 2 Large Onions, Chopped
• 1 cup Ketchup
• 1 cup Beef Broth
• 23 cups Chili Sauce
• 1/4 cups Cider Vinegar
• 1/4 cups Brown Sugar, Packed
• 3 Tablespoons Worcestershire Sauce
• 2 Tablespoons Mustard
• 2 Tablespoons Molasses
• 2 Tablespoons Lemon Juice
• 1 teaspoon Salt
• 1/4 teaspoons Cayenne Pepper
• 18 teaspoons Pepper
• 1 Tablespoon Liquid Smoke
• 16 Rolls Of Your Choice

1. Preheat oven to 325 F. In a Dutch oven over medium-high heat, brown roast(s) on all sides in 1 tablespoon oil.
2. Set roast aside.
3. Saute onions in a large saucepan over medium heat with the remaining oil until onions are tender.
4. Add remaining ingredients (except the roast and the rolls).
5. Bring to a boil, uncovered, then reduce heat to a simmer.
6. Simmer for 15 minutes, stirring often.
7. Pour contents in the saucepan over the roast(s) in the Dutch oven.
8. Cover Dutch oven and bake at 325 F for 2 hours.
9. Then turn the roast(s) over and bake for 2 more hours or until the roast is very tender.
10. Remove it from the oven.
11. Remove roast(s) from the liquid and shred with a fork.
12. Return the shredded venison to the sauce.
13. Serve on rolls.
14. Yields 12-16 sandwiches.

venison roast, cooking oil, onions, ketchup, beef broth, chili sauce, vinegar, brown sugar, worcestershire sauce, mustard, molasses, lemon juice, salt, cayenne pepper, pepper, liquid smoke, rolls

Taken from tastykitchen.com/recipes/main-courses/bbq-pulled-venison/ (may not work)