Pittsburgh Venison Sandwich

How to Make a Pittsburgh Venison Sandwich

The Pittsburgh Venison Sandwich. It’s not famous yet. But it soon will be. Shawn Bailey makes his version stacked high with delicious venison steak. The Pittsburgh Venison Sandwich is a result of host Shawn Bailey visiting the Steel City. He felt the urge to make this sandwich.

Description – Venison steak marinated in Jack Daniels, maple syrup, balsamic vinegar and brown sugar. Perfectly cooked, tender venison steak, coleslaw and French fries placed on a sandwich roll for a mouthwatering, finger-licking, and flavorful meal in every bite.

Servings – 1 sandwich per person

Prep Time – Marinade for 12 hours/overnight 

Cook Time – 5-10 minutes, depending on size of venison steak or roast

Ingredients –

Venison Steak or roast (can substitute)

2 shots Jack Daniels Whiskey

1 cup Maple Syrup

½ cup Balsamic Vinegar

1 cup Brown Sugar

Toppings-

1. Barbecue sauce (your favorite kind)
1. Tip: mix favorite flavor with hot sauce for more of a kick.
2. Coleslaw
3. French Fries

Preparation instructions –

1. In a bowl mix the Jack Daniels, maple syrup, balsamic vinegar and brown sugar to make the marinade.
2. Next put the venison in a resealable bag and pour the marinade on top.  Seal and refrigerate overnight.
3. Next day, remove from refrigerator, drain marinade and grill the venison.  Cook until medium rare (140° F). Take off grill, let rest for 5 minutes.
4. After resting slice thin.  Middle will still be raw/pink.
5. Place back on grill for approximately 30 seconds to a minute on each side. Remove once again.  

Building the Sandwich

1. Cut the sandwich roll in half.
2. Put barbeque sauce on bottom of roll.  
3. Place venison on roll.
4. Add a scoop of coleslaw on top of venison.
5. Then a layer of French fries.
6. Put top on roll and serve with a side of hot barbeque sauce for dipping.

For information visit:

www.gameoncooking.com

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