Archive for the ‘Venison Sandwiches’ Category
Venison Tacos
December 26th, 2010 | 
Author: Venison meat is great in authentic Mexican tacos. In this venison taco recipe, you use a flank steak chopped rather than using ground venison. The marinade makes the meat very tender. In fact, it would be great for a salad if you don’t want tacos!
Recipe: Venison Meat Tacos
Summary: flavorful and slightly spicy vension tacos with an adobo sauce.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 1/2 teaspoons honey
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 tsp cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon hot pepper sauce, or to taste
- 1 pound venison flank steak cut into chunks
- Dressing (recipe below)
- 1 package taco shells
- 1 ripe tomato, seeded and diced
- 1 bunch cilantro, chopped
- 1/2 head iceberg lettuce, shredded
- quacamole
- cheddar cheese, grated
Instructions
- Make the marinade: whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, cayenne pepper, black pepper, and hot sauce in a bowl until blended.
- Place the venison meat in a shallow dish and pour the marinade over it. Cover, and refrigerate 3 to 6 hours.
- Preheat oven to 350°
- Remove venison from marinade and chop into bite sized pieces.
- Put in a baking dish and cover with marinade. Bake for 15 minutes, stirring once.
- While the meat is cooking, prepare the dressing and toppings.
- Remove venison from oven and drain excess liquid.
- Assemble tacos by placing venison pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and lettuce; drizzle with dressing.
Cooking time (duration): 20
Number of servings (yield): 4
Culinary tradition: Mexican
Recipe: Adobo Dressing
Summary: A zingy dressing for venison tacos or taco salad
Ingredients
- 1 cup sour cream
- 1/2 cup adobo sauce from a can of chipotle peppers in adobo sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- salt and pepper to taste
Instructions
- Combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, and chili powder. Add salt, and pepper to taste.
- Cover, and refrigerate until needed.
Quick Notes
This dressing can be made in advance and will last about 1 week in the refrigerator.
Cooking time (duration): 5
Microformatting by hRecipe.
Posted in Sauces and Salsas, Venison Sandwiches | 
Tags: flank steak, Mexican, venison, venison recipe, venison taco | 
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Venison Reuben with Corned Venison
Rick’s all-time favorite sandwich is a Reuben. So, I made corned venison with the main purpose of creating venison Reuben sandwiches. The corned venison is delicious, which makes these Reuben sandwiches even better than they normally are.
Recipe: Venison Reuben Sandwich
Ingredients
- 2 slices rye bread
- Thousand Island dressing
- 2 slices Swiss cheese
- 1/4 cup sauerkraut
- Thinly sliced Corned Venison
- Butter
Instructions
- Spread the Thousand Island dressing on each slice of bread.
- Layer a slice of the cheese on top of the dressing.
- Layer the sauerkraut on top of the cheese
- Layer the Corned Venison on one slice of bread and put the other slice of bread (cheese side down) on top.
- Heat a griddle or frying pan on the stove.
- Spread butter on the outsides of the bread.
- Place on the griddle and grill until bread is toasted and cheese has melted.
Quick Notes
For homemade Thousand Island dressing you need:
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 1/8 cup sweet pickle relish
- 1 tsp Worcestershire sauce
Mix all ingredients in a small bowl and refrigerate for at least 2 hours before serving (preferably overnight)
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: lunch
Microformatting by hRecipe.
Pulled Venison BBQ Sandwich
There is nothing like going for a drive down a country road and discovering a little roadside bar-b-que joint. Here in Virginia, you can take a drive down any country road and you’ll find a gas station with a smoker on the side serving up delicious BBQ. My favorites are the ones where there are about 20 pick ups in the parking lot. You know you’ve found the good stuff then.
In the winter, though, I usually just want to hunker down on the sofa rather than go exploring back country roads. The other day I discovered a jar of Trader’s Joe’s BBQ sauce in the pantry and got a hankering for that smoky taste. We happened to have a venison neck roast in the freezer, and I wondered if a pulled venison BBQ sandwich would be as good as pulled pork. Being winter, for this recipe, we didn’t smoke the meat. Instead, we used the slow cooker to cook the neck roast to tender perfection.
Next time I’ll make my own BBQ sauce. For now, this worked beautifully.
Recipe: Pulled Venison BBQ Sandwich
Ingredients
- 1 venison neck roast
- venison stock
- water
- 5 drops liquid smoke
- 1 jar of BBQ sauce
Instructions
- Place the neck roast in the slow cooker. Cover with stock and water until the liquid is about 1 inch over the meat. Add the liquid smoke.
- Set cooker on low and cook for 8 to 12 hours, depending on the size of the roast. The meat is done when it falls apart easily.
- Remove meat for cooker. Peel meat from bones. You will have nice strings of meat.
- Put in bowl and mix with your favorite BBQ sauce.
- Serve on hamburger bun with coleslaw and chips.
Variations
If you have a smoker, you can definitely smoke the meat instead of using the slow cooker!
Number of servings (yield): 6-10
Meal type: lunch
Culinary tradition: USA (General)
Microformatting by hRecipe.
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