Sliced Venison Sandwich with Dr. Pepper Sauce Recipe

Prep:

Cook:

Serves: 5-7

Simmer sliced venison in this sweet and savory Dr Pepper Sauce for a tasty sandwich.

Printer Friendly Recipe By author of Timber 2 Table

A simple way to serve up a great venison sandwich is to slice a top or bottom round roast thinly and sear the slices for a few seconds per side in a hot pan. Do it in batches so that each slice gets nice and brown on both sides.

Top the venison with a scoop of slaw for added crunch and flavor.

Once all your venison is cooked, return it to the pan and add a bit of sauce. This Dr. Pepper-based sauce is the perfect blend of sweet, salty and savory. Pile the sliced venison high on a bun and have at it. Really want to kick it up? Try adding some sauerkraut.

Brown the sliced venison before adding the sauce.

You can slice the venison by hand with a sharp knife, on an electric food slicer, or with Weston’s handy jerky board

Slice the venison into thin slices.

Ingredients

2-3 pounds venison top or bottom round
sliced thinly across the grain

1 Tablespoon Chef of the Future Honey Garlic Bourbon seasoning blend

Salt and pepper to taste

 

Dr Pepper Sauce

2 cups Dr Pepper cola

3-4 green onions
diced
green and white sections

½ cup tomato paste

½ cup tomato ketchup

½ cup soy sauce

½ cup apple cider vinegar

1 clove of garlic
minced

1 tablespoon honey

1 teaspoon each
salt and pepper

 


Cooking Instructions

Mix the sauce ingredients in a saucepan. Over medium heat, bring the mixture to a simmer, stirring often. Reduce the heat and maintain a light simmer, stirring often, until mixture has reduced and is thick enough to coat the back of your spoon.

In a large skillet, heat two tablespoons of vegetable oil over medium-high heat. Season the sliced venison with salt, pepper and Chef of the Future brand Honey Garlic Bourbon seasoning. Brown the slices in batches, just a minute or so per side, then move to a warm platter. Once all of the venison has been browned, return it to the pan and pour over the sauce. Bring to a simmer and cook for an additional 10 to 15 minutes.

Serve on a bun and top with sauerkraut if desired. 

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