Pretend like you’re Al Capone and murder this delicious Italian Venison Sandwich!
This sandwich will transport you to the streets of Chicago. This sandwich is so good you might feel like you are eating Portillo’s while taking a photo of your reflection in the Bean.
The key to this recipe is the jus. It is so flavorful and delicious. You will want your sandwich dripping in it! And don’t skimp on the giardiniera! You can be fancy and make your own, or go to Walmart like I did and pick up a jar.
Make sure to check your meat when it is cooking in the oven every 10 minutes. NO ONE likes overcooked meat! But don’t fret if you do! It will rehydrate when you heat it up later in the broth.
LEM’s Meat slicer makes this recipe perfect. You can get perfectly even, thin slices which is crucial for this recipe.
There are multiple versions of this sandwich: dry, with cheese, dry then dipping, etc. However you decide to make your sandwich, it will not disappoint! ENJOY!
Italian Venison Sandwich
Equipment
Ingredients
Venison
- ~2 1/4 lbs venison roast
- avocado oil or any neutral oil; enough to coat bottom of your pot
- salt to taste
- pepper to taste
Broth
- 32 oz beef stock or enough to cover your meat barely
- 1 T Better than Bouillon beef base
- 2 sprigs fresh oregano
- 2 heads garlic cut in half side to side so all garlic is exposed
- 1 tsp garlic powder
- 1/2 yellow onion cut in half
- 1 tsp mushroom and onion Lipton soup mix
- 2 tsp red pepper flakes
- 2 tsp paprika
- 1 bay leaf crumpled
- 2 tsp celery seed
- 1 tsp black peppercorn
- 1 T Better than Bouillon beef base
Au Jus
- 1 T Better than Bouillon beef base or more
Assembly
- 4 sub rolls or 1 loaf of French bread
- giardiniera
- provolone optional
Additional Items
- plastic wrap
- parchment paper optional
Instructions
Venison
- Make sure all silver skin is removed from your roast and cut your roast in half.
- Dry your meat with a paper towel.
- Season all sides liberally with salt and pepper.
- Heat a large stockpot over medium-high heat. Add enough oil to cover the bottom of your pot.
- Sear all sides of your venison until browned (~3-4 minutes).
Broth
- Preheat oven to 250℉.
- Deglaze your pan by adding the beef stock. The meat should barely be covered
- Add remaining ingredients under broth in the ingredient section.
- Stir well to incorporate everything.
- Bring to a boil, cover with a lid, and place in the oven.
- Check the internal temperature over your meat every 10 minutes to ensure the meat doesn't over cook. The internal temperature will reach 135℉ around the 30 minute mark, but keep an eye on it.
- Once cooked, remove the pot from the oven. Remove the meat and carefully wrap in plastic wrap. Place in fridge and allow to cool.
- Strain your cooking jus and place in fridge.
- Once cooled, use your LEM grinder on the lowest setting to thinly slice your meat.
- In a large pot over medium heat, reheat your jus until simmering. Add 1T of beef paste or enough to make the broth very salty.
- Lower the heat and add the sliced meat. Cook until all meat is heated through.
Assembly
- Take a sub roll and ladle jus over the inside. Add you meat. Add giardiniera. Add cheese if desired. Add more jus if you like.
- Close the sandwich. wrap in parchment paper. This step isn't necessary but it helps with the messiness and keeping all the bits in the sandwich. Cut in half and ENJOY!
