Serve this venison French dip with a hot side of au jus to dip. (Photo courtesy of "Crush with Lee & Tiffany")
February 28, 2017
By Crush with Lee & Tiffany
Print Recipe
Serves: 4 Prep time: 10 minutesCook time: 15 minutes
French Dip Ingredients :
2 pounds shaved venison 2 tablespoons butter 1 tablespoon soy sauce 1 tablespoon minced garlic 2 sub rolls (we used multigrain) Au Jus Ingredients :
3 cups water 4 cubes beef bouillon 1 teaspoon soy sauce ¼ teaspoon garlic powder Salt and pepper, to taste Directions :
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1. You can ask your butcher to slice the venison for you, or if you keep your venison steaks half frozen, use a slicer to shave two pounds of venison meat.
2. Add butter to a hot sauté pan and melt. Add garlic, shaved venison and 1 tablespoon soy sauce. Sauté until venison is browned.
3. Season the venison with salt and pepper. Pile high on top of a toasted sub roll.
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4. To make the au jus, bring 3 cups of water to a boil over high heat. Reduce the heat to low and whisk in beef bouillon cubes. Continue to whisk in 1 teaspoon soy sauce, garlic powder, salt and pepper.
5. Add the optional toppings of sautéed onions, peppers and Swiss cheese according to your preference. Place au jus in a small bowl and serve alongside French dip sandwich.
For more recipes from Crush with Lee & Tiffany TheCrush.tv .
