Crush Recipe: Venison French Dip with Au Jus
A venison twist on a classic recipe, this will be a repeat request!
(Photo courtesy of "Crush with Lee & Tiffany")
Venison French Dip
- 2 pounds shaved venison
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 2 sub rolls (we used multigrain)
You can ask your butcher to slice the venison for you, or if you keep your venison steaks 1/2 frozen, use a slicer.
Add butter to hot saute pan and melt. Add garlic and stir until soft. Add shaved venison and soy sauce. Saute until browned.
Season with salt and pepper. Pile high on top of sub roll (toast roll if you prefer)
Optional: Add sauteed onions, peppers and swiss cheese.
- 3 cups water
- 4 cubes beef bouillon
- 1 teaspoon soy sauce
- 1/4 teaspoon garlic powder
Over high heat, bring water to a boil. Reduce to low, whisk in beef bouillon cubes.
Continue to whisk in soy sauce, garlic powder and salt & pepper. Serve hot in bowl alongside Venison French Dip.
For more recipes from Crush with Lee & Tiffany, visit TheCrush.tv.