The Story Behind the Food
I wrestled to find a new solution to an old problem. A problem that has plagued deer hunters for ages. I had many failures, but those only deepened my resolve to find the right ingredients to find a solution. This recipe is the result of finally cracking the code for that allusive perfect use for the Venison roast you find at the bottom of your freezer. The one from last hunting season, or maybe even two years ago.
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 3 lb. venison roast I found in the bottom of my freezer.
**Note if you have kids! I left the peppers off my 6 year old daughter's sandwich. She loves eating raw sliced bell peppers, but was not a fan of the cooked ones on this sandwich. So I made one with just meat and cheese for her.
- One 3 lb. Deer or Antelope roast, trimmed of outer layer of silver skin, and gone over a few times with meat tenderizer
- 2 Tablespoons olive oil or avocado oil
- 1 envelope Good Seasons Zesty Italian salad dressing mix
- 1/2 teaspoon each garlic powder, onion powder, dried rosemary, dried oregano
- 3 cups beef broth
- 1/2 cup roasted red peppers
- 1/2 cup sliced golden Greek Peperoncini (medium heat)
- 1/2 cup shredded Provolone or Mozzarella cheese
- 1 pound Italian loaf or hoagie buns
- 2 Tablespoons butter
1. In a large cast iron skillet or other 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. 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 baking sheet and place in the oven on "Broil" for 2 minutes until cheese is bubbly. Serve immediately.