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Italian Venison Sandwich
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Italian Venison Sandwich

This Italian Venison Sandwich Recipe will transport you all the way to Illinois!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Lunch, Sandwich
Cuisine: American
Keyword: American, Italian, Sandwich, Sub, Venison
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!