Each year that goes by, I search for recipes that are worth sharing because they meet the rules of “Easy-To-Make” and “Delicious-To-Eat.” Charlie Killmaster from Georgia has several great game recipes. Here is one of them and there are more at this site: https://georgiawildlife.blog/2018/12/12/oh-deer-7-venison-recipes-youve-gotta-try/.
- Venison roast, preferably shoulder/neck, 1 to 3 lbs.
- Thick-cut rye bread
- Spicy brown mustard or Thousand Island dressing, your preference
- 1 tablespoon pickling spice
- Morton’s Tender Quick, or your salt/sugar brine of choice
- Swiss cheese
- Crock pot
Charlie says, “I always prefer bone-in roasts from the front of the deer for this recipe. Start by making a brine using the directions on Morton’s Tender Quick or any other recipe for a salt and sugar brine. Make enough brine to totally submerge the meat and mix in the pickling spice. You can marinate anywhere from 1 to 5 days, but I find 3 days to be ideal before it gets to be too salty.
Whenever I’m processing a deer I harvested, I like to go ahead and brine 3 or 4 chunks of meat before I freeze it so I don’t have to wait on brining each time. Just thaw and cook when you’re ready. Next, rinse the meat and cook in a crock pot with plain water for about 8 hours. Shred the meat and assemble the sandwiches with the mustard or dressing, sauerkraut, cheese, and toasted bread.
To prevent a soggy sandwich, I like to heat up the sour kraut and squeeze with a paper towel to soak up excess moisture. Serve with fries or your favorite side dish and enjoy!”