BBQ Pulled Venison

Preheat oven to 325 F. In a Dutch oven over medium-high heat, brown roast(s) on all sides in 1 tablespoon oil. Set roast aside.

Saute onions in a large saucepan over medium heat with the remaining oil until onions are tender. Add remaining ingredients (except the roast and the rolls). Bring to a boil, uncovered, then reduce heat to a simmer. Simmer for 15 minutes, stirring often. Pour contents in the saucepan over the roast(s) in the Dutch oven.

Cover Dutch oven and bake at 325 F for 2 hours. Then turn the roast(s) over and bake for 2 more hours or until the roast is very tender. Remove it from the oven.

Remove roast(s) from the liquid and shred with a fork. Return the shredded venison to the sauce. Serve on rolls.

Yields 12-16 sandwiches.