There's not much to this dish: Loaded baked potato salad, shredded venison barbecue, and cole slaw for a topper with some super-hot chilies. The shredded venison comes together pretty easily. All you need is a crock pot, a venison roast, your favorite barbecue sauce, Worcestershire sauce, garlic, onions, and peppers. I used a neck roast cut into chucks mixed with all those ingredients in a slow cooker for 10 hours. For shredding, just use two large forks inside the crock pot to pull everything apart. Drain some water off the top, if there is any, then add a little more sauce and let it cook for another hour or so and you are in business. If you didn't tell somebody it was venison, they would have no idea. Enjoy!