The Best Hot Italian Venison Sandwich
A great Hot Italian Venison Sandwich is as close to heaven and Chicago as you'll ever get!While nothing compares to a true Italian beef sandwich from Chicago, you can get pretty close with a deer roast, roasted peppers, and a slow cooker. One of the best things I ever ate in Chicago was an Italian beef sandwich full of thin slices of beautifully seasoned roast beef soaked in au jus on a long roll. It's been many years since I made it back to the windy city to enjoy that sandwich again. But I recreated it using a deer roast I found in the bottom of my freezer. I'm love easy dinner ideas, and a deer roast in a crock pot is a beautiful thing! You spend a few minutes in the morning getting it in the slow cooker before you head off to work. Then when you get home it's ready to devour!Another one of our favorite deer roast slow cooker recipes is my Venison Carnitas Tacos. It's a great deer roast recipe perfect for your next Taco Tuesday!HOW TO MAKE A HOT ITALIAN VENISON SANDWICH1. In a large cast iron skillet or a nonstick skillet, combine beef broth and salad dressing mix, garlic powder, onion powder, rosemary, and oregano, and bring to a simmer. Add the hot liquid to a slow cooker and set on "low".2. Heat 2 tablespoons oil in the same skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 5 minutes, turning as needed. Transfer the roast to the slow cooker with the liquid. Cover and cook on low for 8 hours or until meat shreds easily with a fork. 3. When you are ready to serve the sandwiches, preheat your oven to "Broil" setting. Slice the Italian loaf or buns in half lengthwise. Spoon the hot shredded meat mixture on the bottom slice of bread. 4. Next add the roasted red peppers, peperoncini, and cheese. Butter the top slice of bread and add more shredded cheese if you want. Place both the top and bottom of the sandwich on a rimmed baking sheet and place in the oven on "Broil" for 2 minutes until cheese is bubbly. Serve immediately.COME HUNTING IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Hot Italian Venison Sandwich? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Hot Italian Venison Sandwich Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 3-pound venison roast, trimmed of outer layer of silver skin,
- 2 tbsp olive oil
- 1 packet Good Seasons Zesty Italian salad dressing mix
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 3 cups venison or beef broth
- 1/2 cup roasted red peppers
- 1/2 cup sliced Golden Greek Peperoncini
- 1/2 cup Provolone or Mozzarella cheese
- 1 pound Italian loaf of bread or hoagie buns
- 2 tbsp butter
Instructions
- In a large cast iron skillet or a nonstick skillet, combine beef broth and salad dressing mix, garlic powder, onion powder, rosemary, and oregano, and bring to a simmer. Add the hot liquid to a slow cooker and set on "low".
- Heat 2 tablespoons oil in the same skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 5 minutes, turning as needed. Transfer the roast to the slow cooker with the liquid. Cover and cook on low for 8 hours or until meat shreds easily with a fork.
- When you are ready to serve the sandwiches, preheat your oven to "Broil" setting. Slice the Italian loaf or buns in half lengthwise. Spoon the hot shredded meat mixture on the bottom slice of bread.
- Next add the roasted red peppers, peperoncini, and cheese. Butter the top slice of bread and add more shredded cheese if you want. Place both the top and bottom of the sandwich on a rimmed baking sheet and place in the oven on "Broil" for 2 minutes until cheese is bubbly. Serve immediately.
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