Roast Venison Sandwiches
If you want a hot, tender, and downright addictive venison sandwich, this roast method is the way to go. And, it’s quick! Thin-sliced venison, melty provolone, and horseradish mayo? Perfect for hunt camp, busy weeknights, or anytime you want something hearty without overthinking it.
And yes, we used package gravy. Homemade gravy works great too… if you feel like washing more dishes.
Ingredients
Seasoning Mix
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2 teaspoons kosher salt
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2 teaspoons dried crushed rosemary
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2 teaspoons dried thyme
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1 ½ teaspoons fresh ground black pepper
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1 ½ teaspoons granulated garlic or garlic powder
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1 ½ teaspoons onion powder
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1 teaspoon paprika
Other
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Eye of round Venison roast
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Provolone cheese slices
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Horseradish mayo
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Buns or rolls
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Package gravy (or homemade)
Directions
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Preheat the oven to 475°F.
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Mix all seasonings together in a small bowl.
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Coat the venison roast evenly on all sides with the seasoning mix.
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Place the roast on a rack and bake at 475°F for 12 minutes to get a brown.
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Drop the oven temperature to 300°F and continue cooking until the roast reaches 135°F internal for perfect medium-rare.
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Let the roast rest, then slice it as thin as possible.
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Toast your buns, spread on horseradish mayo, add a layer of provolone, and pile on the venison.
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Finish with a generous pour of gravy (yes, the glorious packet version works shockingly well).
ENJOY!
If you make this sandwich, send us a pic at info@gotemhunting.com or DM @gotem.outdoors, we love seeing what you cook up.
Cheers
– GOT EM!