Open-faced venison and gravy sandwich recipe makes a great heart-warming lunch on cold winter days. We recently made this at Sportsman’s Table headquarters three days in a row because of popular demand! Make sure you rub the venison roast with olive oil and Awesome Antler Rub before cooking and Thanks for reading and trying this recipe.Share This:
Open-faced venison and gravy sandwich recipe
By January 15, 2016Published:
- Yield: 4 (4 Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
This is a terrific warm lunch on cold winter days. Open-faced venison and gravy sandwiches are a real crowd-pleaser at our house. Enjoy!
- 1 1 lb. venison roast
- 1 T. Awesome Anter Rub Sportsmans's Table Item #MG104
- 2 cubes beef bouillon
- 2 cups cold water
- 8 slices multi-grain bread lightly toasted
- 2 T. all purpose flour
- 1 T olive oil
- 4 slices cooper sharp cheese optional
- Mix Awesome Antler Rub with olive oil. Next pour/rub the rub mixture on the venison roast. Use the back of a soup spoon to rub the mixture on the meat. Marinate the roast with the rub as long as possible, anywhere from 2-48 hours. The longer the better. Roast venison in covered roasting pan for 15 minutes at 350 degrees. You do not want the roast cooked all the way. You want it extremely rare when you take it out of the pan. In the meantime, boil the beef bouillon cubes in water and set aside. When roast is half way cooked (if it is a large roast 15 minutes is perfect) slice it very thin with a sharp knife. Deglaze the roasting plan with a splash of water to remove the seasonings and meat juices, pour it into a sauce pan. Add the beef broth, once warm, remove a few tablespoons of beef broth and mix well in a small bowl with flour, pour back into sauce pan to thicken the gravy. Add the venison roast slices. Allow gravy to thicken over low heat and venison to finish cooking. In the meantime, lightly toast your bread slices. Add provolone, swiss or cooper sharp cheese to the venison if desired. Serve venison and gravy on bread slices. Enjoy!
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