The Best Hot Italian Venison Sandwich (Carne Di Cervo)
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.
Servings: 6 servings
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.
