How to Make Venison Roast BBQ with Maple Syrup

If you’ve never tried venison roast BBQ with maple syrup, you’re in for a treat – it’s the perfect mix of smoky, sweet, and savory, and I’ll walk you through just how easy it is to make!

We love cooking wild game around here. Venison is lean, full of flavor, and goes straight from field to table. No preservatives. No additives. We do all our own processing, and I consider that a real blessing. It makes a difference you can taste.

For this recipe, you’ll need a small roast—around three to four pounds. I use venison, but a beef roast will work just fine. Grab your cutting board, and let’s get it seasoned.

Ingredients for Venison BBQ

For the roast:

• 3–4 lb. deer roast (or beef roast)
• ¼ cup water
• 2–3 tsp. Lawry’s seasoned salt (or kosher salt and black pepper, to taste)

For the barbecue sauce:

• 1 cup ketchup
• ½ cup apple cider vinegar
• ¼ cup real maple syrup
• 2 tsp. Worcestershire sauce
• 2 tsp. mustard
• 1½ tsp. paprika
• 1 tsp. hot sauce (add more if you like heat)
• 1 small onion, diced
• 2 tbsp. olive oil or butter for sauteing
  

Instructions for Making Venison BBQ with Maple Syrup

Start by seasoning the roast on all sides. You want that seasoned salt to coat everything. If you like a little more kick, add some black pepper too. Use your favorite dry rub or homemade BBQ seasoning if you like. You don’t have to let it come to room temperature before adding it to the crock pot. 

Place the roast in your slow cooker. Add the water. Put the lid on and cook on low for 7–8 hours. You’ll know it’s ready when it pulls apart easily with a fork. Internal temperature should be around 190°F if you’re checking, but trust your fork—tender is what we’re going for.

Once it’s done, shred the meat and set aside a bit of the liquid. The more juice you keep, the runnier the barbecue will be. If you want it thick, drain most of it.

In a bowl, stir together the ketchup, apple cider vinegar, maple syrup, Worcestershire sauce, mustard, paprika, and hot sauce. If you want to throw in a tablespoon of brown sugar you are welcome to.

Now saute your diced onion in olive oil (or butter) until golden and soft—about 7 to 10 minutes. Toss that into your sauce. Feel free to add some diced garlic cloves in with the onion. It adds to the flavor of the BBQ sauce. 

Pour it all over the shredded meat. Stir it in, then cook everything on low for one more hour. Stir occasionally to keep it from sticking.

Serve hot on your favorite buns. Add pickles or slaw if you’re feeling fancy.

Optional: Smoking the BBQ

​If you have a great smoked venison roast method, feel free to use that instead of the crock pot. Use a simple marinade, cover it with aluminum foil, and let the preheated smoker do the work. 

Why We Love Venison and Wild Game Cooking

There are great things about cooking with wild game. First, venison has little fat, so it cooks quickly and doesn’t leave a greasy mess. It’s clean eating, start to finish.

My favorite cut? The venison backstrap. It’s the most tender cut of meat on the deer. I like to sear it in a cast iron pan and finish it off in the oven. A little kosher salt and pepper is all you need. Simple and rich.

This kind of cooking is personal. It’s honest. It comes from the work of our hands. We harvest it, process it, and cook it ourselves.

My Favorite Ways to Use Venison

Besides barbecue, here are a few of my favorite ways to enjoy venison:

• Loaded venison nachos – melty cheese, salsa, and seasoned meat on a sheet pan
• Carne asada-style bowls – thin-sliced steak, grilled peppers, rice, and lime
• Ground venison taco soup – hearty, flavorful, and made with pantry staples
• Venison Backstrap Recipe – this is the filet mignon of the deer..my personal favorite 
• Venison Roast Recipe – spicy, easy, and so tender

Time to be a Doer and Go Make This Simple & Delish Recipe

Whether it’s a small roast in the slow cooker or a fast sear on the stovetop, venison brings something special to the table. It’s full of flavor, free from additives, and always satisfying.

Try this barbecue sauce with maple syrup and let me know what you think. I think you’ll love it just as much as we do.

With love,

Anna sue