Cooking recipe(s) Cooking Wild Game

VENISON SHOOTER’S SANDWICH

By RVL / January 6, 2024
Timber 2 Table - Venison Shooter's Sandwich

THIS CLASSIC SANDWICH WAS ONCE NAMED THE BEST SANDWICH IN THE WORLD, AND ITS EVEN BETTER WHEN YOU MAKE IT WITH VENISON BACKSTRAP

VENISON SHOOTER’S SANDWICH

30 MIN

PREP TIME

15 MIN

COOK TIME

3-5

SERVINGS

EASY

DIFFICULTY

You might have heard of a Shooter’s Sandwich. It’s been around for around for a while. First made in England back around 1900, the sandwich was an attempt to make a version of a Beef Wellington that was transportable in a saddle bag. It was a good sandwich that remained moderately popular for the next hundred or so years. Then, in 2010, the Guardian Newspaper declared it the best sandwich ever.

The Shooter's Sandwich was designed to be a portable version of a Beef Wellington. The Shooter’s Sandwich was designed to be a portable version of a Beef Wellington.

We make it with a 1.5 to 2 pound section of venison backstrap. Use whatever mushrooms you like. For this one we used a combination of shiitake and portobellos. While the original uses mustard as a condiment to more closely match a traditional Wellington, I prefer prepared horseradish sauce for a bit more spice.

Ingredients

1.5 to 2 pound section of venison backstrap

1 loaf of freshly baked bread

8 ounces of your favorite mushrooms, finely chopped

2 shallots, diced

3 tablespoons butter

2 tablespoons prepared horseradish sauce

1 tablespoon salt

Salt, pepper, and garlic powder to taste for venison

Cooking Instructions

Start by melting butter in a skillet over medium heat. Add the diced mushrooms and shallots. Salt well. Cook, stirring often, until the mushrooms have released all moisture and the shallots are well caramelized.

Dice your favorite mushroom for the duxelles.Dice your favorite mushroom for the duxelles.

Hollow out the bread to fit both sections of backstrap.

Hollow out a loaf of your favorite bread.Hollow out a loaf of your favorite bread.

Place the grilled backstrap steaks side by side.

Place the grilled backstrap on the sandwich.Place the grilled backstrap on the sandwich.

Wrap the sandwich with wax paper or plastic wrap. Place the wrapped sandwich onto a platter. Place a pyrex dish filled with can goods on top of the sandwich for a press. Refrigerate overnight.

Wrap the sandwich with plastic wrap or paper, then add weight and refrigerate overnight before serving.Wrap the sandwich with plastic wrap or paper, then add weight and refrigerate overnight before serving.

To serve, slice the sandwich into cross sections. Serve cold or at room temperature, or warm in an oven to serve hot.

You may also like