Hot Chi-buck-o sandwiches
Mar 8, 2017 21:36:51 GMT -6
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wiscwhip, nhmountains, and 2 more like this
Post by mclovin on Mar 8, 2017 21:36:51 GMT -6
Because I feel guilty for arguing politics I'm going to share the best damn venison sandwich recipe ever. This is my recipe, a take on the hot Chicago sandwich.
2-3 pounds venison
1 small onion
6 teaspoons minced garlice, I get the stuff in a jar pre-minced
3 two lb cartons beef broth. DO NOT get low sodium unless it will kill you
Roughly half a cup Worcestershire
Mozzarella cheese slices
Giardiniera relish, usually near the pickles at the store
Good bread, either French or Italian rolls, bakery brat buns work well too.
Cut your venison into about 2" chunks and throw it in the crockpot with 8 ounces of broth. Turn on high.
Take remaining 24 ounces of broth and put it in a stockpot on low. Add 2 teaspoons garlic, 1/3 of your chopped onion, roughly 1/8 cup Worcester shire. Let simmer on low. When it's reduced by half, take your aus jus off heat.
Take venison out of the crockpot and dump the bloody grey sludge out, clean crockpot, return venison and aus jus, pull venison apart as soon as it's soft enough and spread it around. Turn crockpot down.
Take the other 2 cartons of broth, remaining onion, garlic, and worcestershire and simmer on low until reduced by half. Save for dunking.
Put venison on bread, cover with relish and Mozzarella, toast it in the oven and dunk that shit in the aus jus.
Edited to add basil, oregano and parsley. Just shake it in to the meat to taste once it's broken down.
2-3 pounds venison
1 small onion
6 teaspoons minced garlice, I get the stuff in a jar pre-minced
3 two lb cartons beef broth. DO NOT get low sodium unless it will kill you
Roughly half a cup Worcestershire
Mozzarella cheese slices
Giardiniera relish, usually near the pickles at the store
Good bread, either French or Italian rolls, bakery brat buns work well too.
Cut your venison into about 2" chunks and throw it in the crockpot with 8 ounces of broth. Turn on high.
Take remaining 24 ounces of broth and put it in a stockpot on low. Add 2 teaspoons garlic, 1/3 of your chopped onion, roughly 1/8 cup Worcester shire. Let simmer on low. When it's reduced by half, take your aus jus off heat.
Take venison out of the crockpot and dump the bloody grey sludge out, clean crockpot, return venison and aus jus, pull venison apart as soon as it's soft enough and spread it around. Turn crockpot down.
Take the other 2 cartons of broth, remaining onion, garlic, and worcestershire and simmer on low until reduced by half. Save for dunking.
Put venison on bread, cover with relish and Mozzarella, toast it in the oven and dunk that shit in the aus jus.
Edited to add basil, oregano and parsley. Just shake it in to the meat to taste once it's broken down.
