Another party food favorite- Venison Steak sandwiches


6 pointer
Dec 17, 2008
Chef Webster

Roast Venison Steak Sandwich with Zippy sauce

1 Lg Venison Top Round (3-5lbs), all fat removed

Kosher Salt- 4 ounces

Pepper Corn Mix (Black, Red, White, Szechuan)- 2 ounces

Fresh Rosemary , Thyme and Sage

Zip Sauce (copied from original Detroit Recipe)

½ cup melted butter

¼ cup Worcestershire sauce

2 cloves minced garlic

Crushed fresh thyme

Salt and pepper to tase


  • Combine Salt, Peppercorns and Herbs in a spice grinder and grind fine
  • Rub blend on meat, place on a rack in a hotel pan and place in walk in uncovered for at least 12 hours
  • Lightly coat roast with olive oil and roast/smoke at 275-300 until internal temp approaches 110°F then increase temp to 450 until internal temp is 130°F
  • Pull roast, cover and rest for 30 minutes.
  • Melt butter in sauce pan, add remaining sauce ingredients and bring to a boil for 2 minutes, set aside to cool
  • Slice roast across the grain, no more than 1/8” thick slices, add any juices to sauce and whisk
Serve on toasted crusty rolls with zip sauce, horse radish cream and sliced sweet onions

Portion is 4ounces of meat per bun.


6 pointer
Dec 17, 2008
This one is one I did for a UK/U of L game party we had at work. Basically this is a version of a Venison Meat Pasty
Hunters Venison Gameday Bites (about 40 servings)

  • Venison Hind Shank or Neck roast or shoulder, cut in large (3-4” pieces) 3-4lbs
  • Lard 2lbs
  • Butter 2lbs
  • Juniper berries 12ea
  • Sage leaves, rubbed ½ cup
  • Kosher Salt ½ cup
  • Black Pepper corns 3 TBLS
  • Garlic 5 cloves
  • Liquid smoke
  • HP Steak sauce

  • Combine salt, pepper, sage and juniper berries and garlic in a spice grinder or mortar and pestle and grind to make a paste, adding a little oil of needed.

  • Rub paste on meat, making sure to cover all sides and place in a bowl or bag in refrigerator overnight.

  • Rinse the paste from the meat and dry off completely.

  • Pre heat oven to 275°F and place a rack in lower 1/3 of oven so pot will fit

  • Melt the butter in a heavy Dutch oven, adding the lard until the largest piece of meat can be completely covered by the fat.

  • Add all meat and cover the pot, place in the oven and cook meat for at least 3-4 hours. The meat should shred like a pot roast when it is done. If it needs more time, cook until it pulls apart.

  • Pull pot from the oven and allow the entire pot to cool, do not remove the meat from the butter/lard.

  • When cool enough to handle, remove meat from pot and shred, adding liquid from the pot to just moisten the shredded meat. While mixing, add a tablespoon of liquid smoke and enough HP sauce to just hold the meat together. Taste and adjust seasoning

Boxes of Puff pastry (thawed) 6 each

  • Pre heat oven to 400°F
  • Unroll or roll out dough sheets until about 3/16” thick, on a lightly floured sheet of parchment or wax paper
  • Using a small scoop (3ounces), add a scooping of the shredded meat in rows to the top of half of the sheet of dough, leaving ¾” space on all sides of each scoop.
  • Place a sheet of dough over the top of the meat and then gently press down with thumb, around the sides of the meat to seal the dough.
  • Use a knife to cut the dough between each mound, leaving enough dough to crimp edges with a fork to make sure they are sealed completely.
  • Place each square of dough on a baking sheet, lined with parchment or a silicone baking mat.
  • Brush tops of dough with an egg wash (2 beaten eggs and a ½ teaspoon of water mixed well)
  • Bake until golden brown
Serve warm with BBQ sauce, Honey Mustard or Sour cream and Chive dip


6 pointer
Dec 17, 2008
that I do not have, this was like 10 years and about 6 phones ago. Think very over size square ravioli, but with pie crust instead of pasta.

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