Start by seasoning the roast generously on all sides with salt and pepper.

Heat a cast iron skillet on high with a couple tbsp of oil. Sear the venison roast for two minutes each side to get a nice crust and develop some flavor.

Remove the roast from the pan, then turn the heat down to medium and add in the sliced onions and minced garlic.

Continue to cook until the onions are tender, about 5 minutes. Then add the wine and deglaze the pan.

Allow the wine to continue to cook and reduce by about ⅔.

Once the wine has reduced, add this onion mixture to the bottom of a dutch oven or crock pot.

Place the roast on top of the onions.

Pour over the beef broth and add in the bay leaf and rosemary.

Cover the dutch oven or crockpot with a lid and cook on low for 6-8 hours in the crockpot or at 250F in the oven for about 6 hours.

After 6 hours, check the meat. You will know it is ready when it is tender enough to shred with a fork. If it is not there yet, continue to cook it for a little while longer.

Whenever it is nice and tender, turn off the heat, and shred the roast in the broth.

Stir together the ⅓ cup of butter, 2 cloves of minced garlic and chopped parsley. Spread this over one side of each ciabatta bun.

Lay a slice or two of swiss cheese on the other side of each bun, then broil the buns until the cheese is melty and the bread is nice and toasty.

Using a slotted spoon or tongs, add a generous serving of meat onto each sandwich. You want to get most of the liquid out of the meat before adding it to your sandwich.

Spoon some of the broth into little bowls and serve along side each sandwich for dipping. Enjoy!