4 of the Best Venison Sandwich Recipe Ideas
Follow these proven-delicious venison sandwich ideas and your family and friends will appreciate the creativity and the sharing of your wild-game harvest
Smoked Venison Sandwich recipe (Jenny Nguyen photo)
On some days, sandwiches seem like the ultimate food. Delicious, filling and convenient … you don’t even have to sit down to enjoy a good sandwich.
The next time it’s your turn to provide vittles for a large, casual gathering, don’t offer the guests boring, delivery pizzas. Serve them something a little closer to your heart: venison sandwiches.
Dressed up or down, these venison sandwich ideas by Outdoor Channel hosts are versatile. They can be made simply as they are or you can splurge a little with amazing add-ons such as luxurious condiments, cheeses, slaw, caramelized onions and greens.
Venison French Dip Sandwich with Au Jus
Venison French Dip Sandwich recipe (Shaun Davies)
Recipe by: Lee and Tiffany Lakosky of “Crush”
“A venison twist on a classic, this will be a repeat request!” – Lee and Tiffany
Au Jus Ingredients:
- 2 pounds of shaved venison
- 2 tablespoons of butter
- 1 tablespoon of soy sauce
- 1 tablespoon of minced garlic
- 2 sub rolls (we used multigrain)
- Optional: sautéed onions, peppers and Swiss cheese
- 3 cups of water
- 4 cubes of beef bouillon
- 1 teaspoon of soy sauce
- ¼ teaspoon of garlic powder
- Salt and pepper
For shaved venison, ask your butcher to slice the venison for you or use a slicer to thinly cut half-frozen venison steaks.
Add butter to hot sauté pan and melt. Add garlic and stir until soft. Add shaved venison and soy sauce and then sauté until browned. Season with salt and pepper. Pile high on top of sub roll (toast the roll if you prefer). Add sautéed onions, peppers and Swiss cheese if you’d like.
To make the au jus, bring water to a boil over high heat. Reduce to low and whisk in beef bouillon cubes. Continue to whisk in soy sauce, garlic powder, salt and pepper. Serve hot in a bowl along side venison French dip sandwiches.
Italian Venison Sausage Sandwiches
Italian Venison Sausage Sandwich recipe (Karin Holder photo)
Recipe by: Karin Holder of “Raised Hunting”
“These sandwiches are a favorite recipe of ours during deer season when we need fast and easy lunches.” – Karin Holder
- 1 pound of lean elk/venison sausage
- Soft Italian hoagie buns of choice
- 1 bag of shredded mozzarella cheese
- 1 small can of tomato sauce
Note: If you don't have elk sausage, add the following seasonings to your choice of meat: freshly chopped garlic, freshly chopped basil, onion powder, paprika, ground pepper, garlic powder and salt.
Brown meat and then add a small can of tomato sauce. Simmer until warmed through.
Slice hoagie buns, scoop meat into them and then top with shredded mozzarella cheese. Bake in a 325-degree oven until cheese is melted.
“Hunt Masters” Man Bun Venison Sandwich
“Hunt Masters” Man Bun Venison Sandwich recipe (Shaun Davies photo)
Recipe by: Gregg Ritz of “Hunt Masters”
“This is a tribute to Arby’s ‘We Have the Meats’ campaign! And yes, it can be a ‘Lady’s Bun’ as well. I enjoy this best on the Traeger Grill, but you can utilize your preference or even use a slow cooker.” – Gregg Ritz
- 2 pounds of boneless venison roast
- Traeger Big Game Rub
- 1 bottle of Traeger BBQ Sauce
- 6 onion rolls
- Beef broth (optional, see directions)
Season all sides of venison roast with Big Game Rub. Place the venison roast in a roasting pan (or sturdy disposable foil pan). When ready to cook, start the Traeger grill on “Smoke” with the lid open until the fire is established, about 4 to 5 minutes. Remove the meat from the roasting pan and place it directly onto the grill grates. Smoke venison for 1 hour.
Set the roasting pan aside; you will need it later. Transfer the smoked venison to the reserved roasting pan. Increase the temperature of the Traeger to 300 degrees F. Place the roasting pan on the grill grate. Roast the meat for 2 ½ to 3 hours, turning the meat over in the juices once or twice. (Use tongs to lift the lid or foil to avoid steam burns.)
If the pan seems dry, add beef broth. The meat is done when it is very tender and can be pulled apart easily. Let the meat cool slightly, and then shred with a pair of forks. Add bottle of Traeger BBQ Sauce and mix well. Spoon high onto onion rolls. Enjoy!
Smoked Venison Sandwich
Smoked Venison Sandwich recipe (Jenny Nguyen photo)
Recipe by: Matt Drury of “Drury’s THIRTEEN”
“Serve while hot and you will find the flavor is so amazing! To my taste, it's the best venison that I've ever eaten! Enjoy!” – Matt Drury
- Venison loin, tenderloin or steaks
- Dales Seasoning or Dales Lite Seasoning
Start with any amount of venison, back straps, inside tenders or steaks. Any steak thickness will work but I've had best results with steaks cut to about 2-inch thickness. I leave the inside tenders whole, however. Remove any tendons and fatty material. Soak in water 12-24 hours, changing the water 2 or 3 times.
Marinate the venison in Dales Seasoning or Dales Lite Seasoning for 4 hours.
Pre-heat a smoker to 215 degrees F. Place meat onto a rack and smoke to an internal meat temperature of 165 to 175 degrees. Depending on the amount of meat you are smoking, this usually takes 60-90 minutes. I use cherry wood for the first 30 to 45 minutes with heavy smoke and then just allow the meat to finish out to temperature. Serve with your favorite sides or slice thinly for sandwiches.