Sink your teeth into this juicy venison steak sandwich loaded with seared & sliced venison, balsamic glaze, garlic herb aioli, shaved parmesan arugula and tomato. Spectacular!
This venison steak sandwich recipe piles tender, thin slices of venison (deer, elk, moose, antelope) on buttery toasted sourdough with balsamic, shaved parmesan, arugula & tomato.
Hey Friend! Are you ready to embark on an adventure that will tantalize your taste buds and transport you to a world of mouthwatering delight? Well, buckle up and get ready to experience the magnificence of a Venison Steak Sandwich with balsamic, shaved parmesan, and arugula!
I made these steak sandwiches on new years day for the family with some leftover steak that I made for NYE. When I am telling you this sandwich is the best I have ever had, I am being totally serious.
Picture this: a succulent, perfectly grilled venison steak, marinated in a symphony of flavors that will make your heart sing with joy. Juicy and tender, it’s nestled between two slices of artisanal bread that are practically begging to be devoured. OMG!! Is your mouth watering yet??
But wait, the fun doesn’t stop there! This sandwich takes a delightful twist with the addition of balsamic, a zesty little ingredient that brings a playful tanginess to every bite. Not only does it enhance the natural flavors of the steak, but it also adds an unexpected burst of joy to your taste buds.
Now, let’s talk about the shaved parmesan. Imagine delicate strips of parm, shaved oh-so-thinly, and then nestled lovingly on top of the steak. It adds a touch of elegance and nuttiness to the sandwich, a true star in this masterpiece.
We cannot forget the peppery and vibrant arugula. Its fresh, slightly bitter flavor complements the richness of the venison, creating a delightful balance that will keep you coming back for more.
Last but certainly not least, we have the MOST perfect garlic herb sauce that we will use to bring everything together. It is fresh, tangy and an absolute must for this sandwich!
So, my friends, are you ready to dive into a world of joy, flavor, and modern deliciousness? If your answer is a resounding “yes,” then join me in savoring this incredible Venison Steak Sandwich with balsamic, shaved parmesan, and arugula. Get ready to have a culinary experience like no other. Your taste buds will thank you, and your belly will sing with satisfaction! Let’s embark on this delightful adventure together!
INGREDIENTS AND KITCHEN TOOLS | GARLIC HERB SAUCE, PARMESAN CHEESE,
You don’t need much to create this mouth water venison steak sandwich. The ingredients are super simple, but all completely necessary for the most amazing sandwich ever! Here is what you need:
Buttered sourdough (you could also use ciabatta or a brioche bun if you don’t have/like sourdough)
Sliced venison steak (I usually use leftovers from my roasted backstrap or seared venison chop recipes. This will also work with ribeye steaks, flank steak, or even a skirt steak).
Garlic Herb Sauce (or herb/garlic aioli of your choice)
Arugula
Olive oil
Lemon
Salt and Black Pepper
Parmesan Cheese
Cherry tomatoes, halved or 2 tomato slices
Balsamic glaze
Kitchen Tools
This is the best part, a side from a plate, knife and bowl, it doesn’t take much to throw this sandwich together. Unless you need to cook up you steak or backstrap (which I recommend doing on a cast iron skillet), which I have easy to follow recipes that are seamless and will result in the juiciest venison you’ve ever had!
STEP BY STEP
Step 1: If you don’t already have some on hand, go ahead and make the Garlic Herb Sauce.
Step 2: Thinly slice, butter and toast your sourdough bread (a toaster oven, pan or oven broiler will work for this).
Step 3: While your toast is toasting, grab your leftover venison (whether it be backstrap, or chops) and slice it 1/4-1/2 in thick.
Step 4: In a small bowl, add your arugula, lemon, oil, salt and pepper and toss until arugula is evenly coated. Slice your tomato and set aside.
Step 5: Once your toast is ready, it is time to build your sandwich with all of these amazing ingredients.
Step 6: Spread the garlic herb sauce* on one of the sides of each slice of bread, then add your venison, your dress arugula, shaved parmesan, tomatoes, and balsamic glaze.
Step 7: Top with remaining slice of bread and enjoy!
HOW TO SERVE
This sandwich is seriously perfect as it, by itself. It is savory and juicy and loaded with flavor. Grab some salty, crunchy potato chips or french fries, a side of fresh veggies and you have the perfect, simple lunch or dinner that is sure to be a hit!
STORING AND REHEATING
You can totally keep each of these ingredients fresh if stored separately for about 3 days. You don’t want the arugula to wilt. But you could easily make this sandwich the night before and enjoy it for lunch the next day. I would recommend storing the arugula in a separate container and adding when you’re ready to eat!
OTHER VENISON RECIPES
If you are inspired and are looking for some other venison steak recipes, you must give my juicy venison steak recipe a try. I also have an amazing backstrap recipe that is easy to make and loaded with flavor.
PrintBest Ever Venison Steak Sandwich: Balsamic, Shaved Parmesan & Arugula
This venison steak sandwich recipe piles tender, thin slices of venison (deer, elk, moose, antelope) on buttery toasted sourdough with balsamic, shaved parmesan, arugula & tomato.
Ingredients
- 2 pieces of buttered sourdough
- About 4 oz sliced venison steak (I usually use leftovers from my roasted backstrap or seared venison chop recipes)
- 2 Tbsp. Garlic Herb Sauce (or garlic/herb aioli of your choice)
- 1/2 cup arugula
- squeeze of lemon
- 1 tsp. olive oil
- a few pinches of salt
- pepper to taste
- Shaved parmesan
- 4–5 cherry tomatoes, halved or 2 tomato slices
- 2 tsp. balsamic glaze
Instructions
- If you don’t already have some on hand, go ahead and make the Garlic Herb Sauce.
- Thinly slice, butter and toast your sourdough bread (a toaster oven, pan or oven broiler will work for this).
- While your toast is toasting, grab your leftover venison (whether it be backstrap, or chops) and slice it 1/4-1/2 in thick.
- Add your arugula, lemon, oil, salt and pepper to a bowl and toss until arugula is evenly coated. Slice your tomato and set aside.
- Once your toast is ready, it is time to build your sandwich.
- Spread the garlic herb sauce* on one of the sides of each slice of bread, then add your venison, your dress arugula, shaved parmesan, tomatoes, and balsamic glaze.
- Top with remaining slice of bread and enjoy!
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