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Crush Recipe: Venison French Dip with Au Jus

A venison twist on a classic sandwich recipe

Crush Recipe: Venison French Dip with Au Jus
Serve this venison French dip with a hot side of au jus to dip. (Photo courtesy of "Crush with Lee & Tiffany")
Print Recipe

Serves: 4
Prep time: 10 minutes
Cook 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:


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.

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, visit TheCrush.tv.

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