I wrestled to find a new solution to an old problem. A problem that has plagued deer
hunters for ages. I had many failures, but those only deepened my resolve to find the
right ingredients to find a solution. This recipe is the result of finally cracking the code
for that allusive perfect use for the Venison roast you find at the bottom of your freezer.
The one from last hunting season, or maybe even two years ago.
One of the best things I ever ate in Chicago was an Italian beef sandwich full of thin
slices of beautifully seasoned roast beef soaked in au jus on a long roll. It’s been many
years since I made it back to the windy city to enjoy that sandwich again. But I recreated
it using a 3 lb. venison roast I just found in the bottom of my freezer.
Like what we are creating? Buy us a coffee to say thanks!