A great Hot Italian Venison Sandwich (Carne Di Cervo) 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.
A Hot Italian Sandwich Is Always A Crowd Pleaser
Looking for a way to transform your venison roast into a meal that will have everyone asking for seconds? This Hot Italian Venison Sandwich (Carne Di Cervo) is your answer. Bursting with bold Italian flavors, this recipe combines tender, slow-cooked venison with roasted red peppers, peperoncini, and melted Provolone or Mozzarella. Whether you’re hosting a football party or feeding your family on a hectic weeknight, this sandwich is the perfect solution.
Why You'll Love This Italian Sandwich
This Italian sandwich recipe is a game-changer for busy parents who want something hearty and delicious without spending hours in the kitchen. The slow cooker does most of the work, leaving you free to tackle your to-do list. Plus, the combination of Italian spices and toppings creates a sandwich that feels indulgent yet approachable. It’s the ultimate comfort food for any occasion.
What Makes This Carne Di Cervo So Special
Venison, with its great flavor, takes center stage in this Carne Di Cervo recipe. Slow-cooking ensures the meat becomes fork-tender, soaking up all the seasonings and broth. The addition of roasted red peppers and Golden Greek peperoncini adds a tangy flavor that balances the venison perfectly. Topped with gooey, melted cheese and nestled in a toasted Italian loaf, this Italian sandwich delivers on every level.
How To Make A Hot Italian Sandwich
- Prepare the Slow Cooker: Add the venison or beef broth, salad dressing mix, garlic powder, onion powder, rosemary, and oregano to your slow cooker. Stir to combine.
- Sear the Roast: Heat the olive oil in a skillet over medium-high heat. Sear the venison roast on all sides until golden brown, about 5 minutes total. Transfer the roast to the slow cooker with the seasoned broth.
- Cook the Venison: Cover the slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours. The venison is ready when it shreds easily with a fork.
- Prepare the Bread: When it’s time to serve, preheat your oven to the "Broil" setting. Slice the Italian loaf or hoagie buns in half lengthwise.
- Assemble the Sandwiches: Spoon the hot, shredded venison mixture onto the bottom slice of bread. Top with roasted red peppers, sliced peperoncini, and cheese. Spread butter on the top slice of bread and add extra cheese if desired.
- Broil to Perfection: Place both halves of the sandwich on a rimmed baking sheet. Broil in the oven for about 2 minutes, until the cheese is bubbly and the bread is lightly toasted.
- Serve and Enjoy: Assemble the sandwich by placing the top slice of bread over the filling. Serve immediately and watch these sandwiches disappear!
Pro Tips For Success
- Trim the Venison Roast: Make sure to remove the silver skin from your venison roast before cooking. This helps the meat cook evenly and improves its texture.
- Choose Your Cheese: Provolone adds a mild, creamy flavor, while Mozzarella offers a gooey, stretchy texture. Either choice is a winner!
- Make Ahead: You can cook the venison ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it before assembling the sandwiches.
Why This Recipe Works For Busy Families
As a parent, we're all constantly juggling responsibilities. This Hot Italian Sandwich recipe understands that. By using a slow cooker, you can start the venison in the morning and let it cook while you tackle your day. When dinnertime rolls around, all that’s left is a quick assembly and a few minutes under the broiler. It’s a stress-free way to put a delicious meal on the table.
Other Wild Game Sandwich Recipes
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The Best Hot Italian Venison Sandwich (Carne Di Cervo)
Ingredients
- 1 3-pound venison roast, trimmed of outer layer of silver skin,
- 2 tablespoon olive oil
- 1 packet Good Seasons Zesty Italian salad dressing mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- 3 cups venison or beef broth
- ½ cup roasted red peppers
- ½ cup sliced Golden Greek Peperoncini
- ½ cup Provolone or Mozzarella cheese
- 1 pound Italian loaf of bread or hoagie buns
- 2 tablespoon butter
Instructions
- Add beef broth, salad dressing mix, garlic powder, onion powder, rosemary, and oregano to a slow cooker.
- Heat 2 Tablespoons oil in a 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 high setting for 5 to 6 hours or on low setting for 8 to 10 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.
Lauren says
This was absolutely delicious!!!! Huge hit in my house
Jeff Benda says
Thanks Lauren! So glad you liked it. It's a favorite in our house too!