This venison reuben sandwich is a hearty sandwich that packs all the traditional flavors of a reuben sandwich but made with venison. Just a few days in the refrigerator to prepare your corned venison roast, then it’s ready to cook and then be sliced for the perfect venison
Venison Reuben Sandwich
If you’re looking for something new to cook with your venison roast this year, you’re going to definitely want to try this venison
For years I stuck with cooking only basic meals with my game meat, but this year I’ve taken on a personal challenge to create delicious meals using my game harvests. No more standard venison chili, or venison steak, it’s time to up your fish and game recipe collection.
How to make homemade corned venison
Time needed: 5 days.
- Mix together the Morton Tender Quick, brown sugar, black peppercorns, paprika, allspice, and garlic powder.
- Rub the seasoning all over you 3-5 pound venison roast, covering it heavily.
- Place the seasoned roast into a resealable bag and place in the refrigerator. The meat will need to cure for at least five days – turning the bag once daily.
- Once the venison has cured for five days, it’s ready to be cooked and prepared for the venison
reubensandwiches. See further details in the recipe below.
With the curing and seasoning process of corned venison, you won’t find much, if any, gamey flavor with this recipe.
The Morton Tender Quick used in the five-day curing process tenderized the venison roast nicely. Once cooked, you’ll find that the meat is very tender.
Venison should be cooked to about 145 degrees F. For the corned venison roast, you want to aim for a temperature of 160 degrees F.
Any leftover corned venison can be refrigerated in an air-tight container for up to two weeks.
Kitchen items for this recipe
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Enjoy these other fish and game recipes!
Venison Reuben Sandwich
- 4-6 pound venison roast
- 5 Tbsp Morton Tender Quick
- 2 Tbsp brown sugar packed
- 2 Tbsp black peppercorns
- 1 tsp paprika
- 1 tsp allspice
- 2 tsp garlic powder
- 1 bay leaf crushed
- 1 loaf sliced rye bread
- 8 slices swiss cheese
- 4 Tbsp Thousand Island dressing
- 2 cups sauerkraut
- Combine the seasonings for the meat tenderizer and generously rub over the entire venison roast, covering heavily. Place venison roast into a resealable back and place in the refrigerator.
- Let the venison roast cure for at least five days, flipping the bag once daily.
- Once the venison roast has cured, remove from the bag and place into a dutch oven pot. Add enough water to the pot to cover the roast and bring to a boil. Then, reduce to a simmer and cover. Simmer for 2 1/2 – 3 hours or until the internal temperature reaches 160 degrees F. AND the meat is fork tender.
- Remove roast from pot and place onto a plate. Next, thinly slice the corned venison.
- Begin preparing your reuben sandwiches. Heat a skillet over medium heat. Take two slices of rye bread and butter one side of each. Next, place one slice butter side down into the heated skillet. Quickly add one slice of swiss cheese, then top with 2-3 slices of the corned venison. Then top that with about 1/4 cup sauerkraut, then 1/2 tablespoon of Thousand Island Dressing. Finally, place the other slice of rye bread on top, butter side facing up and let cook like you would a grilled cheese. When the bottom bread is toasted, carefully flip the sandwich and toast the other side. Once both sides are toasted and the cheese has melted, remove from skillet and serve.