Awesome Italian Venison For Sandwiches Recipes

CHICAGO-INSPIRED ITALIAN BEEF SANDWICH

Steps:

• Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
• Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
• Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
• Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

AWESOME ITALIAN VENISON FOR SANDWICHES

Steps:

• In a slow cooker, combine the first nine ingredients.
• Add venison and stir.
• Cover and cook on low for 8 hours or until meat is tender and easy to break apart.
• Using a slotted spoon, spoon into rolls or serve over noodles.
• Top with pepper rings and cheese if desired.

ITALIAN VENISON SANDWICHES

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.

VENISON TENDERLOIN SANDWICHES

Steps:

• In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet. , Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.

ITALIAN BEEF OR ITALIAN VENISON (SHERIE'S STYLE)

Steps:

• I use venison of course, but you can use 4 lbs boneless beef roast as well.
• Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
• Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
• Shred meat periodically to maximize flavor, otherwise shred prior to serving.
• Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
• Excellent for buffet style dinners. Delish!