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Italian Venison Sandwiches Recipe

"The slow cooker makes easy work of these hearty venison sandwiches," assures Andrew Henson, an avid hunter and cook from Morrison, Illinois. "The meat always comes out tender and tasty."

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Italian Venison Sandwiches Recipe

Prep: 10 min. Cook: 8 hours

Yield: 10-12 Servings

10 480 490

Ingredients

2 cups water
1 envelope onion soup mix
1 tablespoon dried basil
1 tablespoon dried parsley flakes
1 teaspoon beef bouillon granules
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 boneless venison roast (3 to 4 pounds), cut into 1-inch cubes
10 to 12 sandwich rolls, split
Green pepper rings, optional

Directions

In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 319 calories, 7 g fat (3 g saturated fat), 96 mg cholesterol, 680 mg sodium, 31 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Italian Venison Sandwiches in Taste of Home October/November 2000, p60

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Italian Venison Sandwiches

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(1-1) of 1 reviews

Reviewed on Aug. 23, 2010 by tobinhouse

We have made this recipe several times and love it. We do use beefy Onion soup mix instead of the bouillon and Onion soup mix. This is very good and would be excellent with beef too.