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Venison sandwich

By Tom Dickson

This story is featured in Montana Outdoors November-December 2008 issue

I love cold venison and eat dozens of these sandwiches each year.

Bake a small roast at 325 degrees for 25 minutes in a toaster oven or regular oven. Once the roast cools, slice it thinly, apply a liberal amount of salt and pepper, and serve between slices of homemade bread with creamed horseradish. Small grilled steaks also make excellent sandwiches when served whole on grilled bread.

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