
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

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

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

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.

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.

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.

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

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.”