Italian Venison Sandwiches

  • Easy, Done, Delicious!


By Dan Stefanich

This is a no-brainer. Mix some of your favorite beer with dry Italian seasoning mix. Pour that into a crock pot with your venison. Slow cook until you can shred the meat, throw in a handful of pepperoncini’s, cook a little longer then serve on a bun with some Pepperjack. Done. Delicious.

This is a perfect recipe for big buck loins or the hams/butt roasts of younger deer.

Ingredients: for-sto-11222016-cooking-picture-2of4

  • 3-4 venison chunks
  • 1 bottle of beer
  • 1 packet of dry Italian seasoning mix
  • 1 onion
  • 4 pepperoncini

Cooking instructions:

  1. Cut venison into large chunks and place in crockpot
  2. Mix beer and seasoning, then pour over venison
  3. Cook on low for 6-7 hours, or high for 5-6 hours
  4. Shred the meat, Add 5 or 6 pepperoncini’s and stir
  5. Cook another hour or two, then serve on rolls with shredded Pepperjack or Mozzarella cheese
  6. For even more recipes and outdoor cooking details, see:

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