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BBQ Venison and Sauerkraut Sandwiches

By Michael Pendley

These quick and easy BBQ sandwiches are perfect for a quick venison meal—and a great way to start emptying the freezer of last year’s deer meat as you start summer scouting for this year’s hunts. Thinly sliced venison steaks get pan seared then simmered in a sweet and spicy sauce. Top the sandwiches with a bit of sauerkraut for an extra tangy kick.

Cooking time: 30 minutes

Servings: 4-6

Main Ingredients

2 pounds of venison roast, thinly sliced across the grain

1 teaspoon kosher salt

1 teaspoon black pepper

½ teaspoon garlic powder

2 tablespoons vegetable oil

2 cups sauerkraut

6 large hamburger buns

Sauce Ingredients

2 tablespoons butter

4-6 green onions, diced

½-cup cider vinegar

¼-can lemon lime soda

¼-cup apple juice

¼-cup Worcestershire sauce

2 tablespoons brown sugar

2 tablespoons sorghum molasses

2 tablespoons honey

1 teaspoon dry mustard powder

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon ground cayenne pepper

 

Slicing Venison

Slice the venison roast thinly, quarter-inch or less in thickness, across the grain of the muscle for tenderness.

Venison Season

Season the sliced venison evenly with salt, pepper and garlic powder.

Venison Frying Pan

In a medium saucepan, heat the butter and add the diced green onions. Sauté the green onions for three to four minutes or until soft.

Green Onions

Add the remaining sauce ingredients to the green onions. Stir well. Bring the mixture to a boil, then reduce the heat to low. Allow the sauce to simmer while you cook the venison.

Mixing Sauce

Heat the vegetable oil in a skillet over medium-high heat. Add the seasoned venison, a few slices at a time, taking care not to overcrowd the skillet. Sear the steaks for one to two minutes per side, just until well browned. Remove the browned venison from the skillet and repeat the process with the remaining slices.

Venison Stew

Once the venison has been browned, return all of it to the skillet. Pour over the sauce and simmer for five to 10 minutes.

Venison Sandwich

Pile the sauced venison on a bun, top with sauerkraut, and serve with chips or fries.

Try Out More Recipes with NSSF’s Game Meat Cooking Series

Where hunter and classically trained chef Georgia Pellegrini shares recipes from her book, “Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time.”

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