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Italian Venison Sandwiches

Ingredients

  • 3-4 lbs venison; cut into 1/2 " cubes
  • 2 cups water
  • 1 envelope dried onion soup mix
  • 1 Tbls. dried basil
  • 1 tsp beef bouillon granules
  • 1/2 tsp celery salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • 6 hoagie rolls
  • 1/4 c melted margarine
  • 2 tsp minced garlic
  • Mayonnaise to taste optional

Instructions

  • In a slow cooker combine first 9 ingredients, mix well. Cover and cook on low 8 hours or until meat is tender. Drain through a colander , reserving juice as a dipping sauce, if desired.
  • Melt margarine add minced garlic, stir. Slice rolls, and brush each slice with margarine mixture. Toast in broiler until golden brown. If desired, spread with mayo. Place cooked venison chunks on rolls and serve warm with dipping sauce, if desired.