Italian Venison Sandwiches


You MUST trim your meat well if you are serving in sandwiches. The last thing you want is your guests chewing, and chewing, and chewing and then discreetly spitting it out in their napkin. Use tenderloin for the best results.


  • 3-4 lbs venison; cut into 1/2 ” cubes
  • 2 cups water
  • 1 envelope dried onion soup mix
  • 1 Tbls. dried basil
  • 1 tsp beef bouillon granules
  • 1/2 tsp celery salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • 6 hoagie rolls
  • 1/4 c melted margarine
  • 2 tsp minced garlic
  • Mayonnaise to taste (optional)


  1. In a slow cooker combine first 9 ingredients, mix well. Cover and cook on low 8 hours or until meat is tender. Drain through a colander, reserving juice as a dipping sauce, if desired.
  2. Melt margarine and add minced garlic, stir. Slice rolls, and brush each slice with margarine mixture. Toast in broiler until golden brown. If desired, spread with mayo. Place cooked venison chunks on rolls and serve warm with dipping sauce, if desired.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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