Sandwich Archives - Wife Of A Hunter https://wifeofahunter.com/tag/sandwich/ Recipes for a Hunter's Wife Fri, 07 Apr 2023 16:16:30 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Sandwich Archives - Wife Of A Hunter https://wifeofahunter.com/tag/sandwich/ 32 32 191194188 Corned Venison https://wifeofahunter.com/corned-venison/ https://wifeofahunter.com/corned-venison/#comments Fri, 07 Apr 2023 16:07:22 +0000 https://wifeofahunter.com/?p=4213 I may have missed St. Patrick’s Day, but this Corned Venison recipe is great all year round! This recipe has taken some perfecting. My husband actually started trying to make his own corned venison recipe about a year ago. It was never bad but never quite hit the mark. I love him for trying. I […]

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I may have missed St. Patrick’s Day, but this Corned Venison recipe is great all year round!

This recipe has taken some perfecting. My husband actually started trying to make his own corned venison recipe about a year ago. It was never bad but never quite hit the mark. I love him for trying. I asked him what he did, what ingredients he used, etc. I took that, did my own research on traditional Corned Beef recipes and made the changes I thought would be good. I am here today to share what I found! Because man is it goooooood!

The key to Corned Venison is the brine. You have to have a good brine and the patience to let it sit to get a great flavor! 

Another thing that takes corned venison to the next level is having a LEM Mighty Bite 8 1/2 Meat Slicer. Of course you can slice it yourself, but having the thin deli like meat takes this recipe to the next level!

This recipe is great warm or cold. By itself, in a hash, on a Reuben, you name it!

I hope y’all enjoy this Corned Venison recipe as much as my family did! ENJOY!

Corned Venison
Corned Venison
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Corned Venison

This corned venison recipe is delicious no matter the time of year!
Course Breakfast, Dinner, Lunch
Cuisine American, Irish
Keyword Corned, Ireland, Irish, St. Patrick's Day, Venison
Prep Time 20 minutes
Cook Time 2 hours
Brine Time 6 days
Total Time 6 days 2 hours 20 minutes
Servings 8 people
Author Sophie May

Equipment

Ingredients

  • 1.5 lb venison roast silver skin removed
  • 1/4 tsp beef better than bouillon

Brine

  • 1 qt water
  • 1/4 C brown sugar
  • 1/4 C salt
  • pink curing salt according to package
  • 1/2 T black peppercorns
  • 1 tsp coriander
  • 3 bay leaves crushed
  • 3 cardamon pods
  • 1/2 T mustard seeds
  • 1/2 T red pepper flakes
  • 1/2 T thyme leaves
  • 1/2 tsp ground ginger
  • 1/2 stick cinammon

Instructions

  • Add all brine ingredients to a pot and bring to a boil. Lower to a simmer and cook until salt and sugar have dissolved.
  • Turn off heat and cover. Bring to room temperature. I speed this process up by putting it in the fridge.
  • Once cooled, place roast in a Tupperware large enough to hold it and the brine.
  • Make sure roast is covered. I used a spoon to hold mine down. Any extra brine can be tossed. Cover and place in ridge for 6 days.
  • Flip meat on third day (or every day). The longer the roast is in the fridge, it will get saltier, but you want the brine to penetrate all the way to the center of the roast.

Cook Corned Venison

  • Once the roast is done brining, remove roast from brine and discard brine. Gently rinse the roast to remove the salty brine. Any seasonings still attached to the meat are fine. We just want the excess saltiness washed away.
  • Place roast in a stock pot just large enough to hold roast and water to cover it. Just cover with water. Add beef bouillon. Partially cover the pot with a lid and bring water to a SIMMER.
  • Cook for 2-3 hours. Watch the water level to make sure roast stays covered.
  • Remove the meat from the water and allow to cool.
  • Using the LEM Mighty Bite 8 1/2 Grinder, slice your meat as thinly as possible.
  • Serve on Reuben, hash, by itself, etc! ENJOY!

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]]> https://wifeofahunter.com/corned-venison/feed/ 3 4213 Italian Venison Sandwich https://wifeofahunter.com/italian-venison-sandwich/ https://wifeofahunter.com/italian-venison-sandwich/#respond Thu, 16 Mar 2023 01:57:43 +0000 https://wifeofahunter.com/?p=4168 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 […]

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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
Italian Venison Sandwich
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Italian Venison Sandwich

This Italian Venison Sandwich Recipe will transport you all the way to Illinois!
Course Dinner, Lunch, Sandwich
Cuisine American
Keyword American, Italian, Sandwich, Sub, Venison
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Author Sophie May

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!

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]]> https://wifeofahunter.com/italian-venison-sandwich/feed/ 0 4168 Wild Turkey Caesar Wrap https://wifeofahunter.com/wild-turkey-caesar-wrap/ https://wifeofahunter.com/wild-turkey-caesar-wrap/#respond Wed, 13 Apr 2022 00:39:29 +0000 https://wifeofahunter.com/?p=3353 This Wild Turkey Caesar Wrap recipe is delicious! Since we’re in the middle of turkey season I thought I would throw together some turkey recipes for you guys! I also have some other turkey recipes, that are delicious, already on the website, but I might redo some just to make the pictures prettier lol. As […]

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This Wild Turkey Caesar Wrap recipe is delicious!

Since we’re in the middle of turkey season I thought I would throw together some turkey recipes for you guys! I also have some other turkey recipes, that are delicious, already on the website, but I might redo some just to make the pictures prettier lol.

As you guys know I’m a big fan of just replacing regular recipes with wild animals and that is exactly what I did here. I also love Caesar salads, wraps, and turkey so this recipe kind of just fell together.

It’s not a very difficult recipe, especially since I didn’t make the Caesar dressing, but if you want to do that go ahead. However, I did make the croutons and boy were they good! Just fry the turkey up and mix them up with the lettuce, croutons, and dressing. Throw all of that in a wrap or tortilla and ENJOY!

Wild Turkey Caesar Wrap
Wild Turkey Caesar Wrap
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Wild Turkey Caesar Wrap

Wild turkey variation of a tried and true classic. Wrap it up or leave it as a salad and you're good to go.
Course Lunch, Main Course
Cuisine American
Keyword Caesar Wrap, Crunchwrap, Sandwich, Turkey, Wild Turkey
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 wraps
Author Sophie May

Ingredients

  • 1 lb turkey breast diced into bite size pieces; salt and pepper to taste
  • vegetable oil enough for frying
  • chopped lettuce I used a bag of romaine
  • caesar dressing I like the Bolthouse one
  • 5 large tortillas the biggest burrito sized tortillas you can find

Wet Batter/Egg Wash

  • 2 eggs
  • 1/4 C half and half

Dry Batter

Croutons

Instructions

Croutons

  • Preheat oven to 375°F.
  • Chop the baguette up into small pieces, if you have not already done so, and place on a parchment sheet lined cookie sheet.
  • Toss the bread pieces with the olive oil until well coated. Sprinkle seasoning over the top and toss until well mixed
  • Cook for 15-20 minutes or until the croutons are your desired crunchy consistency.

Dredge

  • Mix up the wet ingredients in a shallow dish.
  • Mix up the dry ingredients in a separate shallow dish.

Turkey

  • If you haven't already, season your turkey pieces with salt and pepper.
  • Heat up oil to 375°F in a deep pan for frying.
  • Dip your turkey pieces into your wet ingredient dish and then into your flour.
  • Put your pieces into the oil and cook until golden brown ~2-4 minutes.

Assembly

  • Mix up your fried turkey, croutons, and salad into a bowl. Put the filling into your wrap and wrap it up.
  • If you want you can seal your wrap, seam side down, in a hot pan but it is not necessary.
  • ENJOY!

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]]> https://wifeofahunter.com/wild-turkey-caesar-wrap/feed/ 0 3353 Shredded Venison BBQ Sandwiches https://wifeofahunter.com/shredded-venison-bbq-sandwich/ https://wifeofahunter.com/shredded-venison-bbq-sandwich/#comments Wed, 06 Apr 2022 01:18:41 +0000 https://wifeofahunter.com/?p=3322 These Shredded Venison BBQ Sandwiches were by far one of the easiest and tastiest wild game meals I have made yet! I love set it and forget it cooking. I plan on doing it even more when my husband starts medical school and we’re even busier than we are now 😂. This recipe doesn’t even […]

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These Shredded Venison BBQ Sandwiches were by far one of the easiest and tastiest wild game meals I have made yet!

I love set it and forget it cooking. I plan on doing it even more when my husband starts medical school and we’re even busier than we are now 😂.

This recipe doesn’t even need instructions really. You season your meat, throw it in your slow cooker, shred it, and then toss it with BBQ sauce. How much easier can it get??? Throw your shredded venison on a bun with some coleslaw and pickles and go to town!

I used an axis round (I forgot to label top or bottom lol), but you can use any kind of roast you have (i.e shanks, front shoulder, whatever you have besides a backstrap really). Also, I used a sweet BBQ sauce from Sonny’s a BBQ chain that started in my husband’s hometown and has delicious BBQ sauce, but you can use whatever your favorite is!

Let me know how this recipe goes and if you enjoy it leave me a comment and review below!

Shredded Venison BBQ Sandwiches
Shredded Venison BBQ Sandwiches
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Shredded Venison BBQ Sandwiches

Delicious way to use a hunk of venison.
Course Main Course
Cuisine American, Barbecue, BBQ
Keyword Barbecue, BBQ, Sandwich, Venison
Prep Time 5 minutes
Cook Time 8 hours
Servings 8
Author Sophie May

Equipment

Ingredients

  • 2 lb venison roast I used an axis round
  • 1/2 T garlic powder
  • 1 T Worcestershire sauce
  • 32 oz beef broth
  • salt to taste
  • pepper to taste

Serve With

Instructions

  • Season your venison roast with garlic powder, salt, and pepper.
  • Put broth and Worcestershire sauce into the crockpot and set on low for 8 hours (or until shreddable).
  • Shred your venison and drain your crock.
  • You can brown the meat in a oven or cast iron if you want, but it isn't necessary.
  • Mix in your favorite BBQ sauce until you get it as saucy as you like. I used Sonny's Sweet BBQ sauce.
  • Assemble your sandwiches and ENJOY!

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]]> https://wifeofahunter.com/shredded-venison-bbq-sandwich/feed/ 1 3322 Venison Meatball Sub https://wifeofahunter.com/venison-meatball-sub/ https://wifeofahunter.com/venison-meatball-sub/#respond Fri, 03 Dec 2021 01:34:17 +0000 https://wifeofahunter.com/?p=2551 This Venison Meatball Sub is the first recipe I’m using my Venison Italian Sausage with, and it is delicious! One thing I find lacking in the wild game community is what to do with your sausage after it is made. My husband has a ton of wild game cookbooks from Steven Rinella, Hank Shaw, and […]

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This Venison Meatball Sub is the first recipe I’m using my Venison Italian Sausage with, and it is delicious!

One thing I find lacking in the wild game community is what to do with your sausage after it is made. My husband has a ton of wild game cookbooks from Steven Rinella, Hank Shaw, and Jesse Griffiths. They have some awesome stuff in there, but again I wish they talked more about how to transform your sausage. Obviously, you can just grill any sausage and go to town, but that can get boring. I’m hoping to give a little more insight and creativity with what I do to mine, but don’t let my ideas be your limit. Make any amazing dish your heart desires!!

Furthermore, I love a good meatball sub! Whether that be from Firehouse, Subway, or any other sub place (San Antonio is good for local Mexican food, but not so good for subs lol). It’s such a simple meal yet it is so good! It only really requires bread, meat, sauce, and cheese. It also dresses up what can be, again, a simple meal of meatballs with some of my favorite things in the world, carbs!! This is a family pleaser and will appease your pickiest of eaters so let me know in the comments how it goes and ENJOY!!!

Venison Meatball Sub
Venison Meatball Sub
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Venison Meatball Sub

This is the perfect Meatball Sub!!
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Keyword Italian, Meatball, Sandwich, Sausage, Sub, Venison
Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes
Servings 7 subs
Author Sophie May

Ingredients

Meatballs

  • 2 lbs Venison Italian Sausage
  • 2 large eggs whisked
  • 1/2 C whole milk
  • 3/4 C breadcrumbs
  • 2 jars pasta sauce I did one with Spicy Arrabbiata sauce and one with roasted garlic sauce; use your favorite (I use Rao's)

Sandwich

  • 7 sub rolls sliced but not all the way through
  • garlic butter spread I used the HEB kind found in the bakery
  • 10 provolone slices
  • Italian seasoning

Instructions

  • Preheat oven to 350°.

Meatballs

  • Mix all meatball ingredients (except pasta sauce) in a bowl well.
  • Shape into meatball sized balls. I made mine about 2 inches in diameter. You can make them bigger or smaller, but you will have to adjust cooking times.
  • Place pasta sauce in a large shallow sauce pan. I used two different pans because I used two different sauces.
  • Heat the pasta over medium heat. Bring it to a strong simmer then lower the temp to keep it going but not a boil.
  • Place meatballs in sauce and simmer for ~20 minutes with a lid covering the pan. DON'T FLIP EARLY- or your meatballs will break.
  • Once time is up, flip the meatballs over. They should be browned. Simmer for another ~20 minutes or until fully cooked.

Sandwich Assembly

  • Spread garlic butter on both sides of the inside of your sub rolls. I lay it on thick.
  • Toast for 2 minutes or until butter has just melted. Remove from oven.
  • Add ~3 meatballs (or enough to fill) to each sub. Layer sauce over the meatballs. You can make them as wet or dry as desired.
  • Layer cheese over the meatballs (~1-2 slices split in half).
  • Season with Italian seasoning if desired.
  • Place back in the oven and bake until cheese is melted and buns are toasted. Enjoy!

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]]> https://wifeofahunter.com/venison-meatball-sub/feed/ 0 2551 Beer Battered Walleye Sandwich https://wifeofahunter.com/beer-battered-walleye-sandwich/ https://wifeofahunter.com/beer-battered-walleye-sandwich/#comments Sun, 21 Nov 2021 21:35:11 +0000 https://wifeofahunter.com/?p=2502 This Beer Battered Walleye sandwich recipe will have you looking for the next flight to the Midwest! People in the south and the Midwest are basically just like two long lost twins separated by how much they like the cold. Both are known for hospitality and overall friendliness, both love hunting and fishing, and most […]

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This Beer Battered Walleye sandwich recipe will have you looking for the next flight to the Midwest!

People in the south and the Midwest are basically just like two long lost twins separated by how much they like the cold. Both are known for hospitality and overall friendliness, both love hunting and fishing, and most importantly both love a good fish fry!!

This is just a continuation of the beer-battered walleye recipe I made a couple of weeks ago. I threw those fried walleye filets on some Hawaiian buns with coleslaw and oh my goodness…it was soooo good! The recipe isn’t long. Just take it as an idea for any walleye burning a hole in your freezer. Overall, I hope you guys enjoy this as much as my family did!

Beer Battered Walleye Sandwich
Beer Battered Walleye Sandwich
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Beer Battered Walleye Sandwich

Delicious and yummy way to cook your walleye.
Course Dinner, Main Course
Cuisine American, Midwestern
Keyword American, Beer, Coleslaw, Fish, Fried, Fried fish, Sandwich, Walleye
Prep Time 40 minutes
Assembly Time 5 minutes
Total Time 45 minutes
Servings 3 Sandwiches
Author Sophie May

Ingredients

Instructions

  • Follow the recipes for the beer battered fish and coleslaw.
  • Assemble your sandwich with fish, coleslaw, and pickles. Add any other toppings you desire. Enjoy!

Notes

***To be honest, I was lazy and just got a large side of coleslaw at Popeye's and it was delicious.

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]]> https://wifeofahunter.com/beer-battered-walleye-sandwich/feed/ 1 2502 Venison French Dip https://wifeofahunter.com/venison-french-dip/ https://wifeofahunter.com/venison-french-dip/#comments Wed, 29 Sep 2021 01:35:14 +0000 https://wifeofahunter.com/?p=2236 This Venison French Dip is the perfect way to utilize an underappreciated cut of meat. Living in Texas comes with a lot of exotic animals. You can go on a nice little drive through the hill country and see a variety of African and Asian animals behind their high game fences. A quintessential Texas exotic […]

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This Venison French Dip is the perfect way to utilize an underappreciated cut of meat.

Living in Texas comes with a lot of exotic animals. You can go on a nice little drive through the hill country and see a variety of African and Asian animals behind their high game fences. A quintessential Texas exotic is Axis deer. Axis deer were first introduced to Texas in 1932. Some ended up escaping and today the populations are estimated to be around 25,000+ free ranging and 100,000+ behind game fences in the state according to the Exotic Wildlife Association in the state of Texas.

Because of their high numbers Axis deer can be seen as nuisances in some locations. I was offered a cull doe for this very reason, to which I happily accepted! I was given a full gutted axis doe and my husband, and I broke it down and processed it ourselves. I had been wanting to make a Venison French Dip out of shanks for a while and this was my chance!!

The shank on a deer is often thrown away or ground up. This is an easy way to save that meat and tenderize it to scrumdiddlyumptious perfection.

While there is a little work involved before the meat can be left in the crockpot, this recipe is very straightforward and easy. Plus, your whole family will love it! Even your pickiest eater… mine sure did!

By cooking the shank low and slow, the connective tissue, fascia, and collagen are able to breakdown, adding a silkiness to the recipe. Aiding this process are the juices from the meat and additional liquid ingredients that help keep the meat moist.

A good French dip is always a go to pick at any restaurant for me. Being able to incorporate it with a meat cut that is often set aside is fulfilling (and delicious). I hope you enjoy this as much as my family did!

P.S. In un-French dip like fashion, but typical Sophie fashion, in order to bring up the heat, I added pepper relish. It was freaking great.

Venison French Dip
Venison French Dip
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Venison French Dip

If you've been grinding your shanks or just leaving them in the field stop and try this!
Course Main Course
Cuisine American
Keyword American, Axis Deer, French Dip, Sandwich, Venison
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 8
Author Sophie May

Equipment

Ingredients

  • 6-8 hoagie rolls
  • 12 slices provolone
  • 3.75 lbs roast I used 3 axis deer shanks
  • 10 oz beef broth (low sodium) 1 can
  • 1 can French onion soup
  • 1 onion sliced
  • 3 T Worcestershire sauce
  • 2 bay leaf
  • 1 tsp pepper plus more for seasoning
  • 1/4 tsp salt plus more for seasoning
  • 3 garlic cloves minced
  • 1/2 tsp rosemary dried
  • 1/2 tsp thyme dried
  • 1 light beer I used a Non-Alcoholic Heineken beer
  • 6 T butter

Instructions

  • Melt 4 tablespoons of butter in a pan over medium heat.
  • Thoroughly season your shanks with salt and pepper to taste.
  • Brown your shanks and onions in the butter (Should take around 2-3 minutes per side). Remove the shanks from the pan and set aside.
  • Add 2 more tablespoons of butter and continue to brown your onions for around 5 more minutes or until browned and soft.
  • Pour the pan into the crockpot and add your meat.
  • Add the rest of the ingredients into the crockpot and then cook on low for 8-10 hours.
  • After 8 hours, or when meat becomes tender, remove the shank bones.
  • Shred the meat.
  • Separate meat and au jus sauce (the juice from the cooked meat). Save the sauce to dip in.
  • Assemble your sandwiches as you wish. I added the meat and provolone to the hoagie roll and put it in the oven on broil to melt the cheese and toast the bun, but you do not have to.
  • Dip your sandwich in the au jus and ENJOY!!!

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]]> https://wifeofahunter.com/venison-french-dip/feed/ 1 2236 Wild Gobbler Sandwiches https://wifeofahunter.com/wild-gobbler-sandwiches/ https://wifeofahunter.com/wild-gobbler-sandwiches/#respond Sun, 06 Jun 2021 03:10:17 +0000 https://wifeofahunter.com/?p=1192 Thanksgiving is one of the best times of the year. Not because of silly things like family and being thankful for what you have, but because of the Gobbler at Wawa! Since there’s no Wawas in Texas, I didn’t know they were a thing until I was in Florida for a soccer tournament.  I ended […]

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Thanksgiving is one of the best times of the year. Not because of silly things like family and being thankful for what you have, but because of the Gobbler at Wawa!

Since there’s no Wawas in Texas, I didn’t know they were a thing until I was in Florida for a soccer tournament.  I ended up separating my shoulder during one of the games and the Urgent Cares my parents took me to was next to one. My dad brought me some food from Wawa, and it was absolutely delicious! It’s no Buc-ees, but then again what is??

Flash forward 7 years to me visiting my husband’s family in Florida for Thanksgiving. Wawa was advertising the Gobbler sandwich, basically a sub sandwich with a whole Thanksgiving feast on them!! Yum!! Seeing as turkey season is finishing up everywhere and most hunters probably have a couple breasts lying around, I couldn’t think of a better way to use them.

Get an early Thanksgiving fix with these Wild Gobbler sandwiches! I have two variations, one with garlic aioli, mashed potatoes and gravy and one with stuffing, cranberry sauce, and gravy. Follow my recipes and stack them like that or do any other variation you can think of or just throw everything on one sandwich and go to town! Either way I hope you enjoy these sandwiches as much as I did!!!

Wawa Wild Gobbler Sandwiches
Wawa Wild Gobbler Sandwiches
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Wild Gobbler Sandwiches

Like the Thanksgiving Wawa sandwiches but better!
Course Main Course
Cuisine American
Keyword American, Fast-Food, Thanksgiving, Turkey
Servings 6 sandwiches
Author Sophie May

Ingredients

In Both Sandwiches

Stuffing and Cranberry Wild Gobbler

  • cranberry sauce
  • 1 package Pepperidge Farm Herb Seasoned Classic Stuffing Used some turkey drippings in this as well
  • provolone if desired

Mashed Potatoes Wild Gobbler

Instructions

  • Cook gravy according to package directions. I added in some of the turkey drippings to give it more flavor.
  • Make stuffing according to package directions. I also added in some of the turkey drippings to give it more flavor.
  • Using your prepared ingredients, assemble your sandwiches as followed.

Stuffing and Cranberry Wild Gobbler

  • Open up the bread and stack your turkey, cheese (if using), stuffing, and then drizzle with cranberry sauce and gravy and ENJOY.

Mashed Potato Wild Gobbler

  • Open up the bread and spread your garlic aioli. Then stack your turkey, mashed potatoes, and drizzle with gravy and ENJOY!

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]]> https://wifeofahunter.com/wild-gobbler-sandwiches/feed/ 0 1192 BLTT and Pimento Cheese Sandwich https://wifeofahunter.com/bltt-and-pimento-cheese-sandwich/ https://wifeofahunter.com/bltt-and-pimento-cheese-sandwich/#comments Wed, 26 May 2021 03:41:28 +0000 https://wifeofahunter.com/?p=1092 An easy summer staple is a BLT. Something about it is fresh and delicious, but I decided that wasn’t enough… I decided to add an extra T to that normal everyday BLT. I made a BLTT, or a BLT with some wild (T)urkey breast! Not only was it a BLTT, but it was a BLTT […]

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An easy summer staple is a BLT. Something about it is fresh and delicious, but I decided that wasn’t enough… I decided to add an extra T to that normal everyday BLT.

I made a BLTT, or a BLT with some wild (T)urkey breast! Not only was it a BLTT, but it was a BLTT with pimento cheese! However, the extra T and P again weren’t enough for me. I wanted to spice it up a bit too.

I decided to create a spicy brine (coming soon) for the wild turkey breast. I paired the spicy roasted turkey breast with the pimento cheese, crispy bacon, salted tomato, lettuce, and some Asiago bread. Yes, it was as good as it sounds. This is a sandwich you’ll want to eat for lunch, dinner, by the pool, at a picnic, honestly just anywhere. Throw some pickles and chips on the side with a tall glass of lemonade, and that my friends is one tasty meal!

BLTT
BLTT
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BLTT and Pimento Cheese Sandwich

Way better version of a BLT!!
Course Main Course
Cuisine American, Southern
Keyword American, Sandwich, Southern, Turkey
Servings 6
Author Sophie May

Ingredients

Instructions

  • Brine and roast your turkey breast (Links in notes below).
  • Slice your turkey into sandwich sized pieces.
  • Cook bacon to desired crispiness.
  • Assemble your sandwich. Serve with pickles, chips, lemonade and ENJOY!

Notes

Brined Turkey Recipe
Roasted Turkey Recipe

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]]> https://wifeofahunter.com/bltt-and-pimento-cheese-sandwich/feed/ 2 1092 Blackened Redfish Po’ Boy https://wifeofahunter.com/blackened-redfish-po-boy/ https://wifeofahunter.com/blackened-redfish-po-boy/#respond Sun, 11 Apr 2021 17:34:09 +0000 https://wifeofahunter.com/?p=647 I love Po’ Boys and I love blackened redfish, so I decided I needed to make my own version of a blackened redfish Po’ Boy! Redfish is delicious! You can prepare it in a multitude of ways. You know what else is delicious? Po’ Boys! If you have never had a Po’ Boy, we are […]

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I love Po’ Boys and I love blackened redfish, so I decided I needed to make my own version of a blackened redfish Po’ Boy!

Redfish is delicious! You can prepare it in a multitude of ways. You know what else is delicious? Po’ Boys! If you have never had a Po’ Boy, we are going to fix that. Po’ Boys are a New Orleans and Cajun staple. They can be filled with a variety of meat such as fried shrimp, crawfish, roast beef, fish, and many others. It is a simple sandwich, on a French roll or baguet, normally topped with some lettuce, tomatoes, pickles, and some sort of sauce.

I made my own variation of a Po’ Boy with some redfish I blackened out on the grill. If you want to just eat the redfish just blackened you can use this recipe and just omit the sandwich part, it will still be great! I cooked the redfish “on the half shell” meaning the fish filet still had its skin and scales attached. This method allows the “half shell” to protect the fish from the flames, while still allowing the meat to cook evenly. It also makes cleaning the fish easier 😉. Once cooked, the meat should come right off the shell. I “shredded” the fish into pieces to give the sandwich a more even filling, but you do not have to. Also, this method only works on fish with large scales like a redfish, but the recipe works with any white fish!

Blackened Redfish Po' Boy
Blackened Redfish Po' Boy
Print

Blackened Redfish Po'Boy

Delicious blacked redfish Po'boy that will make you think you're in Louisiana for the day!
Course Main Course
Cuisine American, Cajun
Keyword American, Cajun, Po'Boy, Redfish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Sophie May

Equipment

Ingredients

  • 1.5 lbs Redfish filets “on the half shell” skin and scales on
  • 1 stick butter softened
  • 1.5 T Cajun Seasoning

Sandwich ingredients:

  • French rolls buttered and toasted if desired
  • Shredded Lettuce
  • Tomatoes
  • Pickles I used Grillo’s
  • Tartar Sauce

Instructions

  • Preheat the grill to high.
  • Soften a stick of butter in the microwave. Don’t melt it. Just enough that it retains it figure but can be mixed. Approximately 15-30 seconds in the microwave. Watch carefully.
  • Mix the Cajun seasoning with the butter in a small bowl.
  • Spread the butter mixture over the meat side of the fish.
  • Place the fish, skin side down on, the grill*. If you have a grill safe tray you can put your fish on that to keep the butter from dripping down and causing flare ups.
  • Close the grill and cook for around 10 minutes or until the fish is cooked thoroughly (white all the way through).
  • Remove from heat and set on a plate/tray.
  • Remove meat from the half shell. The meat should pull right from the skin easily.
  • You can keep the filets whole or pull them for more equal coverage on your sandwich.
  • Assemble your sandwiches. Enjoy!

Notes

*This only works for fish with bigger scales like a redfish, that will protect the meat from the flames.

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