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October 14, 2018

Slow cooked Elk/Deer Roast French Dip Sandwiches!

I often hear the question, "Is there anything else I can make with a venison roast besides meat and potatoes?" or even "I'm really not a fan of roast!" Then by the time summer rolls around all the venison in the freezer is gone and alone in the corner are a bunch of roast cuts that people can't decide what to do with. 

Now I'm a fan of roasts in general and will post different variations for you to try but my absolute favorite thing to cook with roast isn't a classic roast dish at all. No, my favorite dish to make with roasts is slow cooked, thick sliced, french dip sandwiches! In fact, since I butcher my own meat, I have almost as many huge chunks of meat in the freezer that I call roasts as I do elk and deer steaks. 

So take some time to give this a try and maybe add in some extra ingredients for yourself, you won't be disappointed.

Ingredients: 

  •  2-3 pound game roast
  •  2 packets Au Jus packets
  •  5 cups water
  •  1 tbsp beef bullion 
  •  1/2 tbsp dried oregano 
  •  1/2 tbsp pepper
  •  1/2 tbsp Garlic Powder
  •  1 TBSP Reload Double Action rub
  •  1/3 finely minced onion
  •  1 tbsp olive oil 
  •  Twine to tie roast
  •  1/4 cup Pink Salt
  •  4-6 Hoagie Rolls
  •  8-12 slices low fat PepperJack cheese
elk steak, wild game recipes

Instructions:
  1. -With wild game, especially if processed by a butcher, it's ALWAYS important to poke the meat with a fork and soak in cold water and the 1/4 cup of Pink Salt for 45-60 minutes! Pink Salt acts as a tenderizer and also pulls the more dried blood out from the edges of the meat, which is what gives the meat a gamey flavor, and we don't want that!
  2. -Before pulling meat from its soak, In a crock pot, combine water, Au Jus packets, Beef Bullion, Oregano, Thyme, Pepper, Garlic Powder, and Onion. Turn crock pot to high. 
  3. -Pull roast from soak and dry. In a small skillet, heat olive oil to seat roast. Tie roast with twine and season with Pepper. Sear roast in skillet on all sides to hold in flavors.
  4. -Place Roast in crock pot and reduce temperature to low. Cook for 3.5 to 4 hours depending on roast size. 
  5. -Remove roast from cooker, should be cooked through but not fall apart tender. At this time strain any fat out of cooker for the dipping sauce. With sharp knife, thinly slice entire roast against the grain and place back in cooker for 1-2 hours. Slices will easily cut with a fork when done. 
  6. -When roast is done you'll want to toast hoagies. I use Martin's Hoagie Rolls. They have less carbs and more protein than other rolls available.. Preheat oven to 500 degrees and move oven rack to highest slot. Place hoagies on rack to toast and place cheese on one side when roll is almost fully toasted. Remove from oven when cheese melts, stack game roast slices on Hoagie, scoop sauce from cooker for dipping and enjoy!

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