You have leftover venison? Well put it to great use in a sandwich. Honestly, it is almost better than the roast of the night before!
For the roast recipe, Click here
The Best Leftover Venison Roast Sandwich
Course: SandwichCuisine: FrenchDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
5
minutesTotal time
15
minutesIngredients
400 g of leftover venison roast, sliced as thinly as possible
1 french baguette
1/2 onion, thinly sliced (can be marinated)
Arugula
- Rapid aioli
1/2 cup of mayonnaise
2 garlic cloves, minced
1 tsp of lemon juice
1 tsp of dijon mustard (optional)
1/4 tsp of salt
1 pinch of paprika (optional)
Directions
- Cut the french baguette in two length-wise. Broil the center of the bread in the oven until golden-brown.
- Make the aioli by mixing all the ingredients of the rapid aioli.
- Assemble the sandwich by stacking on the bottom half of the french bread the meat, the arugula, the onions and a generous amount of aioli. Then, crown your sandwich with the other half of the bread.
I recommend using marinated onions. It makes them a lot more mild and sweet (marinated-red-onions)
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The moose roast can be replaced with any grocery bought beef roast (I recommend french roast).
- The moose roast can be replaced with a roast from any venison, such as deer, moose, elk, caribou, etc.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
