How to Make the Best Venison French Dip

This Venison French Dip is one of the best meals you will make this cozy season with your wild game meat! It is an incredibly easy recipe, and a great comfort meal to feed the family. Everyone will love it, I promise!

I think we can all agree that everyone loves a good French Dip sandwich!! Whether you have beef roasts in your freezer, venison roast, moose or even elk, you can make this delicious meal. It is an easy, nourishing comfort meal that will be a crowd pleaser with anyone.

This Venison French Dip starts by slow cooking a roast in a rich broth full of onions, garlic, red wine and rosemary. The meat is cooked until tender then shredded in all that glorious broth. Serve this shredded venison, piled high on sourdough ciabatta bread with garlic herb butter and gooey Swiss cheese. Enjoy it warm dipped in the broth for even more flavour!

I love this recipe because you slow cook it for minimum 6 hours in a crock pot or dutch oven. Then when you are ready to eat, you simply build the sandwich on whatever fresh toasted bread you like and dinner is served. This may just be your new favourite way to use those venison roasts.

Tips for Making Venison French Dip

1. Make sure you remove any remaining silver skin on your roast before cooking. This will ensure you get the best and most mild flavour to your meat.
2. Every roast will take a slightly different amount of time to cook depending on its thickness. Start with 6 hours, but be prepared to cook it longer if needed. You want to cook it until to gets tender enough to shred with a fork.
3. When building your French dip sandwich, use a slotted spoon or tongs for the meat so you can get most of the liquid out of the meat. This will help prevent your sandwich from getting soggy.

Venison French Dip Ingredients

Venison Roast– As mentioned above you can use a venison roast, beef roast, moose or elk roast for this recipe.

Onion– White or yellow onion are the best options for this French dip.

Garlic– Use fresh garlic not pre minced garlic.

Red Wine– This helps develop a rich and flavourful broth. If you don’t want to use wine you can just use a bit of broth, but I highly encourage you to use the wine.

Beef Broth- You can use beef broth when using any red meat roast, but if you make a homemade venison broth that you like, you can use that too.

Rosemary– Fresh rosemary adds a great earthy flavour.

Bay Leaf– You just need one bay leaf for the broth.

Ciabatta Buns– I use my homemade sourdough ciabatta buns for this recipe but use any ciabatta buns you like.

Swiss Cheese– Swiss cheese is the most classic cheese to us, but something like mozzarella or a monetary jack are also delicious.

Garlic Herb Butter– This is a simple mixture of butter, garlic and fresh chopped parsley. It adds such a delicious layer of flavour to this recipe.

The Steps

1. Start by seasoning the roast generously on all sides with salt and pepper.
2. Then, heat a cast iron skillet on high with a couple tbsp of oil. Sear the venison roast for two minutes each side to get a nice crust and develop some flavor.
3. Remove the roast from the pan, then turn the heat down to medium and add in the sliced onions and minced garlic.
4. Continue for cook until the onions are tender, about 5 minutes.
5. Then add the wine and deglaze the pan. Allow the wine to continue to cook and reduce by about 2/3.
6. Once the wine has reduced, add this onion mixture to the bottom of a dutch oven or crock pot.
7. Then, place the roast on top of the onions. Pour over the beef broth and add in the bay leaf and rosemary.
8. Cover the dutch oven or crockpot with a lid and cook on low for 6-8 hours in the crockpot or at 250F in the oven for about 6 hours.
9. After 6 hours, check the meat. You will know it is ready, when it is tender enough to shred with a fork. If it is not there yet, continue to cook it for a little while longer. This will all vary depending on the thickness of your roast.
10. Whenever it is nice and tender, turn off the heat, and shred the roast in the broth.
11. Then, stir together the 1/3 cup of butter, 2 cloves of minced garlic and chopped parsley. Spread this over one side of each ciabatta bun.
12. Lay a slice or two of swiss cheese on the other side of each bun, then broil the buns until the cheese is melty and the bread, nice and toasty.
13. Using a slotted spoon or tongs, add a generous serving of meat onto each sandwich. You want to get most of the liquid out of the meat before adding it to your sandwich.
14. Finally, spoon some of the broth into little bowls and serve along side each sandwich for dipping. Enjoy!

If you give this recipe a try, leave a comment or review below!

Looking for more tasty venison recipes to try?

https://cmbarndominium.com/the-best-venison-shepherds-pie/

https://cmbarndominium.com/best-ever-venison-lasagna-soup/

https://cmbarndominium.com/quick-and-easy-venison-greek-gyros-on-sourdough-naan/

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