Reminiscent of sloppy joes, this recipe can be used with elk or venison - it takes away that gamey taste!
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.
Cover, and cook on High until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns.
Per Serving: 361 calories; protein 38.9g; carbohydrates 35.9g; fat 6.2g; cholesterol 82.8mg; sodium 1027.4mg.