Crock-Pot Italian Venison Subs

Crock-Pot Italian Venison Subs
Crock-Pot Italian Venison Subs

Crock-Pot Italian venison Subs are loaded with delicious melt in your mouth Italian flavor! You can’t go wrong with Italian seasoning, peppers, onions, pepperoncini, and Provolone cheese.

Eight ingredients and very little work and you’ll have an amazing meal that’s perfect for game day, a weekday meal or an easy hunting weekend dinner! This recipe is good as leftovers so you could make it one day and eat it for two days. Just reserve the leftover meat and assemble more sandwiches the next day.

I usually use the bottom butt of the deer ham for this recipe but I’ve used other parts of the deer ham and pieces of the shoulder as well. If you use shoulder you might need to cook it just a little longer. Just make sure it is tender and easy to shred with a fork and it will be great.

Crock-Pot Italian Venison Subs

Prep Time: 5 MinutesYield: 12 Crock-pot Italian Venison Subs
Cook Time: 6 HoursServing Size: 1 Sub
Total Time: 6 Hours and 5 MinutesCalories Per Serving: 598


  • 3 lbs venison ham
  • 5 tsp. Italian seasoning
  • 15 oz tomato sauce
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 12 oz of sliced pepperoncini, drained
  • 12 sub rolls, split
  • 24 slices Provolone cheese


  • Turn the crock-pot up to high. You can use a crock-pot liner or coat the inside with olive oil.
  • Trim the ham of all fat and sinew or silver skin and sprinkle it all over with the Italian seasoning and place it in the crock-pot.
  • Pour the tomato sauce over the ham and then add the sliced bell peppers, onions, and pepperoncini.
  • Cook on high for about 5 to 6 hours and then shred the meat using tongs or two forks.
  • Preheat the oven to 250F.
  • Put cheese on both sides of the insides of the rolls. This usually takes about 2 pieces–one piece, broken in half, for each side, making sure to cover as much bread as possible.
  • Use a slotted spoon and dip out about a half of a cup of the meat for each sandwich and place between the cheese on the rolls.
  • Place in oven just until cheese melts, which is about 5 minutes or so. Serve immediately.

Note: Make sure the meat is not dripping wet when you put it on the rolls or the rolls will likely become soggy. Also, you can add more pepperoncini before or after baking if you’d like.

Your adventure starts at Cabela’s…

The good, the bad, and the delicious…

  • Crock-Pot Italian Venison Subs are very high in potassium, protein, vitamin C, calcium, and iron.
  • It is also very high in calories, fat, cholesterol, and sodium and possibly high in carbs for some of you.

See tips below for making this a more diet-friendly recipe.

Crock-Pot Italian Venison Subs Nutrition Facts

Yields: 12 SubsServing: 1 Sub bun, 2 pieces of cheese, 1/2 cup of meat
 Calories 598Calories from fat: 30%
Daily Value*
 Total Fat 20 g30%
Saturated Fat 11 g53%
Monounsaturated Fat 5 g
Polyunsaturated Fat 2 g
 Trans Fat 0 g
 Cholesterol 135 mg45%
 Sodium 1578 mg66%
 Potassium 599 mg17%
 Total Carbohydrates 51 g17%
Dietary Fiber 3 g12%
Sugars 5 g
 Protein 50 g100%
Vitamin A 16%Vitamin C 45%
Calcium 56%Iron 57%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc

To make this recipe more diet-friendly…

If you make changes to your Crock-Pot Italian Venison Subs, it will change the taste as well so please keep that in mind.

  • To help lower the sodium, look for a sub bun that has less sodium, use a tomato sauce with no added salt or make your own, cut out some of the cheese, and rinse the pepperoncini or use fresh instead of canned pepperoncini.
  • The cholesterol in this recipe is coming from the cheese and venison. There’s really nothing we can do to lower the cholesterol in the venison except to eat less of it but as for the cheese, you can use less cheese or use healthier cheese.
  • The fat in this recipe is coming from the venison, cheese, and the sub bun. Again, we can’t really change the venison but you can opt for healthier cheese and sub bun.
  • To help lower the carbs, you could use a carb friendly bread or maybe use a lettuce wrap or something instead of the bread. If you use lettuce I’m not sure how that will hold up in the oven so you might want to skip that step. Also, you could use less cheese.
  • To help lower the calories, again look at changing the cheese and bread.
  • Whatever changes you make to your Crock-Pot Italian Venison Subs, you can recalculate the nutrition facts at

Bon Appétit

Crock-Pot Italian Venison Subs
Crock-Pot Italian Venison Subs

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