Best 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.
Scale
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!
Find it online: https://www.missallieskitchen.com/venison-steak-sandwich/