Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Cold cuts

Deer shoulder, pepper, salt, a little butter, and sliced garlic. I’m thinking 250 F for an hour or two, and sandwiches all week.



Stay warm.

Outer bark was a little tough in spots.




But inside is tender and juicy.

Lunch is going to be good this week. Looks like the pups’ll be happy too.

That sounds good to me, what style bread is good with venison?

Good question. I picked up flat crusty rolls thinking they could hold together some dagwoods, but rye could work with horseradish and onion slices. Or sourdough....

or even open-face.

Looks great Ella!!

I marinate my venison in teriyaki and a little liquid smoke in a ziploc bag, 24 hrs. in the refrig.. I like to use bacon drippings rather than butter when preparing. As for bread a crusty white bread from the bread machine sliced thick is my preference.

Any cheese go well?

Cheddar. Jalapeno jack. Treat it like roast beef. My buddy asked if it was prime rib roast leftovers.

Sorry for the bad photos.





Hollowed out the bread to make room for a good scoop of meat:




P.S. This stuff is good:

I like sharp provolone cheese with my venison sandwich.

Real time update.

Hollowed out the bread to make room for a good scoop of meat…......lol are u Roddy Dangerfield?:

Looks mighty tasty....except your choice of beer

I'm allowed good beer or more beer....

I like a little crunch in a sandwich....