Venison Reuben Sandwich

A good Reuben is one of the best sandwiches on the planet. And corned venison (or even better, venison pastrami!) gives corned beef a run for its money as the star of the Reuben show.

And please join me in my sacred quest to end the heinous practice of using Thousand Island dressing on Reubens. Russian is traditional on this iconic sandwich, but Thousand Island took over because it is more common and looks identical.

OK OK, and it’s not terrible. But on a Reuben, Russian is the bomb.

Print Recipe
Venison Reuben Sandwich Yum
Course Main Dish
Cuisine American
Servings
Sandwich
Ingredients
Course Main Dish
Cuisine American
Servings
Sandwich
Ingredients
Instructions
  1. Slice the meat thin. Unless starting from a roast still hot from the cook, steam the slices a few minutes to warm.
  2. Assemble the sandwich then spread some softened butter on the bread.
  3. Place on hot grill, griddle or pan and heat until bottom is nicely browned. Carefully flip (may need 2 spatulas and a sober operator), then cook until bottom browned. Of course a Foreman-style grill/panini press simplifies things.
  4. Slice into halves, serve with a dollop of dijon mustard on the side, and prepare to swoon.
Recipe Notes

Being super lean, venison will never achieve the silky texture of a nicely finished beef brisket (the traditional base for a Rueben). So don't look for it. Concentrate on the flavor. The texture (though different) will be best enjoyed by steaming thinly sliced meat just before assembling the sandwich.

Optional Sides: coleslaw, dill pickles, potato salad, or potato chips (Salt & Vinegar flavor goes well)

View online at KillerNoms.com/reuben

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