If you follow me on Snapchat (that just made me laugh out loud because you probably don’t since I only have about 20 followers and ten of those are family), I made this up as I went along the other day for my very excellent husband and snapped it all the way. (Snapchat: lorieroach, by the way. Come along with me when I eat and when I don’t, and when I exercise and when I don’t, and when I try new recipes out and stuff. And when I don’t.)
I was in the middle of a five-day juice fast when I made this recipe up, so me cooking with cheese and yummy sourdough bread and *not* face-planting into it took an extraordinary amount of will power.
Extraordinary, I say.
(I did take one bite for quality control, but I managed to pull myself away and drink some beet juice.)
(Go. Me.) (!!!)
But hubby groaned and sighed happily throughout his meal, so I knew this sandwich was a winner. It’s a sandwich for the testosterone-laden hunter in your life. (But girls will like it too.)
(He get’s so proud when I pull the deer meat out of the freezer and always asks, “Is this that deer I killed back in January?” Okay, who else’s deer meat would be in our freezer?)
This sandwich never would have happened if I hadn’t made a huge batch of this barbecue sauce at the beginning of the summer, then froze it in mason jars. Sometimes I don’t feel like spending a lot of time cooking, and unfortunately, sometimes that feeling correlates when my husband is in a starved state. So prepping ahead is a lifesaver for me. I had some leftover gouda from a recipe I tested a few weeks ago staring at me from the fridge, so my wheels, they began to turn. I had to cut a little bit of mold off, but no harm done, right? He’s still living and breathing so I think we’re good.
Like I said, the barbecue sauce is one I have done before (right here), but I am reposting it in this recipe with some ever-so-slight adjustments to make your life a tiny bit easier (but either way is fine), and also so you’ll have the entire recipe in one place. I love making my own barbecue sauce because store-bought usually has questionable ingredients, and making my own means I control what I am putting into it. That means as much organic as possible, especially the ketchup.
GMO tomatoes come from the devil, y’all.
I love cooking with venison mainly because it’s A) free; and B) free of all the steroids, antibiotics blah, blah, blah, that is tainting most beef today.
Read my notes below. If you don’t have venison, don’t worry you’re pretty little head. There are options.
–If I was serving this to my gluten free grandson, I would simply use gluten free bread or possibly an organic gluten free corn tortilla or taco shell.
–I typically don’t keep sourdough bread around the house, but I did have a loaf in the freezer on this day and it really worked. But you could use an organic whole grain loaf.
–I used mostly shoulder meat for this with one small ham piece. But use what you have as long as it will shred. If you don’t have deer you could easily substitute a beef roast or pork roast. Or chicken.
–I LOVE my barbecue sauce. I triple batch this recipe and freeze in mason jars to have for a few weeks. I thaw in the fridge.
–I added in some organic beef broth to the meat in my slow cooker, to keep it moist. I poured it off and reserved it, then I added some of it back in to thin the sauce out a little. The meat was so tender and shredded easily.
–You could make a big batch of barbecue venison deer meat and freeze it.
–It’s going to take a good ten minutes or so to caramelize those onions. Be patient.
–We loved the gouda on it. But any kind of melting cheese would be good.
–Most ingredients in this recipe are approximate. Use however much you want.
–If you can’t deal with it be open-faced, just please stick a toasted piece of sourdough on it and your problem is resolved.
- 2 pounds of venison meat (ham, roast, backstrap, shoulder pieces)
- ½ cup beef stock
- Salt and pepper to taste
- 4 tablespoons butter
- 2 medium sweet onions, thinly sliced
- 2½ cups tomato ketchup
- 4 tablespoons light brown sugar
- 4 tablespoons honey
- 4 tablespoons butter
- 2 tablespoons molasses
- 2 teaspoons Worcestershire sauce
- 2 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 4 tablespoons butter
- 3 large onions
- Sourdough bread slices
- Butter for buttering toast
- Shredded gouda ( or smoked gouda)
- Place the venison in a slow cooker on high heat. Pour in the stock, cover, and let cook on high for about 5-6 hours, or until it is tender and easily shreds. (I cooked mine on high for 6 hours.) When done, remove the venison pieces to a plate or platter and let cool. Shred using hands or two forks. Pour any stock or juice in into a measuring cup and set aside. Return the shredded venison to the slow cooker.
- While the venison is cooking, make the barbecue sauce. Place the butter in a medium skillet over medium heat until hot. Add onions in a single layer. Cook until dark golden brown, about 10-12 minutes, stirring several times. Remove from heat and let cool for about 10 minutes.
- Place the ketchup and remaining sauce ingredients into a food processor. Add the caramelized onions and process until smooth.
- Stir about 2 cups of the sauce into the shredded venison, adding a little of the reserved juice to moisten it further if needed. Adjust the amount of sauce to your taste and reserve some to drizzle on each sandwich. Warm the meat in the slow cooker while you make the onions.
- To make the caramelized onions for the sandwich, place the butter in a medium skillet over medium heat until hot. Add onions in a single layer. Cook until dark golden brown, about 10-12 minutes, stirring several times. Remove from heat.
- To assemble the sandwiches, place slices of sourdough bread on a baking sheet and spread with butter. Lightly toast under the broiler. Remove from oven and sprinkle with shredded gouda cheese. Place back under broiler until melted. Remove from oven and top with shredded venison and then the caramelized onions. Add more gouda on top and place under broiler one more time to melt. Remove from oven and drizzle with more barbecue sauce as desired.