How to Make Venison Banh Mi (Vietnamese Sandwich)
Learn How to Make Venison Banh Mi. Banh Mi is a Vietnamese Sandwich, and one of my favorite sandwiches of all time. It's also a great way to utilize lots of different wild game while you let the slow cooker do most of the work for you. WHAT IS BANH MI?Banh Mi is a delicious Vietnamese sandwich using French baguettes usually filled with all kinds of different fresh meats and vegetables. Why French bread? Because the French landed in Vietnam in 1858 and stayed for a long time, influencing Vietnamese food and culture.I've made versions of this Banh Mi using small game like squirrels, upland birds, waterfowl, or a venison roast like in this recipe. Just don't overstuff the sandwich with meat. A balanced banh mi looks like a salad in your sandwich with equal parts vegetables to meat. Stuffed with sweet and tangy pickles, herbs, creamy mayo, and more, these banh mi sandwiches are hearty and comforting, but still refreshing. My mouth is watering just thinking about them! This yummy banh mi recipe is great for home cooks like me who want to curb their cravings for an amazing sandwich!HOW TO MAKE BANH MI1. In a slow cooker, add the pronghorn antelope roast, hoisen sauce, fish sauce, brown sugar, ginger, minced garlic, soy sauce, sesame oil, water, star anise, cinnamon, ground cloves, fennel, and salt and set on "high" setting for 6 to 8 hours.2. When the time is up, it should be fall-apart tender. Shred the meat directly in the liquid so the antelope absorbs the juices. (If you want to prepare the meat ahead of time, you can refrigerate the shredded cooked meat up to 3 days, then reheat in a skillet over medium heat until it's heated through completely before serving).3. Add carrots, radish, and onion to bowl and sprinkle with 1 teaspoon salt, toss well, and let sit for 10 minutes. Rinse salt off with a quick rinse of water in sink and squeeze out all liquid. Now dissolve 2 Tablespoons sugar and salt in a bowl of 1 cup warm water and 1 cup distilled white vinegar. Add the carrots, radish, and onion, and mix well and let sit for at least 1 hour or overnight, covered, in the refrigerator.4. To assemble the sandwiches, evenly spread the mayonnaise on each side of the baguette. Add a few dashes of Liquid Aminos on top of the mayonnaise. Next add a generous helping of shredded antelope with all those amazing juices. Top with pickled carrots, radish, and onion, sliced cucumber, and fresh cilantro. (Add optional sliced jalapenos if you want it spicy). Serve immediately.MORE VENISON RECIPES– Venison Steak Souvlaki– Deer Steak Crostini– Deer Steak Tagliata– Coffee Crusted Steak– Venison Chicken Fried Steak– Cast Iron Venison Steak– Venison Steak and Kidney Pie– Venison Pinchos MorunosCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Venison Banh Mi (Vietnamese Sandwich) Recipe? 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 Venison Banh Mi Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Venison Ingredients
- 1 venison roast (about 2 pounds)
- 3 Tablespoons hoisen sauce
- 2 Tablespoons fish sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon ground ginger
- 1 Tablespoon minced garlic
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- 1/2 cup water
- 1 star anise
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fennel
- 1/4 teaspoon salt
Sandwich Ingredients
- 1 cup mayonnaise
- liquid aminos
- 1 large French baguette, sliced lengthwise and divided for 4 sandwiches
- 6 baby carrots, thinly sliced into matchsticks
- 3 radish, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 teaspoon salt
- 1 cup warm water
- 1 cup distilled white vinegar
- 2 Tablespoon each salt & sugar
- 1/2 cucumber, sliced
- 10 sprigs fresh cilantro
- 1 jalapeno, thinly sliced (optional)
Instructions
- In a slow cooker, add the pronghorn antelope roast, hoisen sauce, fish sauce, brown sugar, ginger, minced garlic, soy sauce, sesame oil, water, star anise, cinnamon, ground cloves, fennel, and salt and set on "high" setting for 6 to 8 hours.
- When the time is up, it should be fall-apart tender. Shred the meat directly in the liquid so the antelope absorbs the juices. (If you want to prepare the meat ahead of time, you can refrigerate the shredded cooked meat up to 3 days, then reheat in a skillet over medium heat until it's heated through completely before serving).
- Add carrots, radish, and onion to bowl and sprinkle with 1 teaspoon salt, toss well, and let sit for 10 minutes. Rinse salt off with a quick rinse of water in sink and squeeze out all liquid. Now dissolve 2 Tablespoons sugar and salt in a bowl of 1 cup warm water and 1 cup distilled white vinegar. Add the carrots, radish, and onion, and mix well and let sit for at least 1 hour or overnight, covered, in the refrigerator.
- To assemble the sandwiches, evenly spread the mayonnaise on each side of the baguette. Add a few dashes of Liquid Aminos on top of the mayonnaise. Next add a generous helping of shredded antelope with all those amazing juices. Top with pickled carrots, radish, and onion, sliced cucumber, and fresh cilantro. (Add optional sliced jalapenos if you want it spicy). Serve immediately.
Tried this recipe? Tag me Today!Mention @wildgameandfish or tag #wildgameandfish
