Sub Archives - Wife Of A Hunter https://wifeofahunter.com/tag/sub/ Recipes for a Hunter's Wife Wed, 22 Mar 2023 22:41:55 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Sub Archives - Wife Of A Hunter https://wifeofahunter.com/tag/sub/ 32 32 191194188 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 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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