TOTAL SERVINGS 8
COOK TIME 3 HOURS
A hearty venison reuben sandwich made with a corned venison roast, sauerkraut, dressing, swiss cheese, and rye bread.
Venison roast Morton Tender Quick Brown sugar packed Black peppercorns Paprika Allspice Garlic powder Bay leaf crushed Loaf sliced rye bread Slices swiss cheese Thousand Island dressing 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.
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 reuben sandwiches. See further details in the recipe below.