This week I’m going to get out of the way and let a couple of loyal Wild Chef readers go at it head to head in a bread-borne battle of venison favorites. First up is an incredible looking sliced venison sandwich for which contributor Nick Granto reminds us: “Don’t forget the horseradish.” He’s up against frequent Food Fight favorite, Levi Banks, who sent in a unique take on the venison burger, in that he serves it up on a homemade beet-based bread.
Nick Granto’s Venison on Kummelweck
Beef on kummelweck is a western New York staple, but I made it with venison and it was as good as–or better–than beef. I used a two-pound venison sirloin roast and coated it in olive oil, then sprinkled on Montreal steak seasoning, soy sauce, Worcestershire sauce, salt and pepper.
Let it sit at least two hours in marinade. Sear roast it in a roasting pan then take the pan off heat. Place a quartered onion on top and 8 ounces of sliced mushrooms. Pour on 1 1/2 cups of beef bouillon. Bake for about 25 minutes at 350 degrees until medium-rare.
Take the roast out put on cutting board, leaving the juice in the pan. Take out the mushrooms and onion and fry them on high heat for about 10 minutes in a pan lightly coated with olive oil. Slice the roast as thin as possible, then put all of the meat back into roasting pan with original juice. Time to build sandwich. Put meat on a kummelweck roll, then top with mushrooms, onions, and Miller’s Horseradish. Use the juice as the au jus.
Levi Banks’s Beet Burger
This is my usual venison burger with some diced onion, egg, and breadcrumbs to help hold it together. It’s grilled and topped with cheddar cheese and bacon. The beet comes in the bread; I made a baguette with roasted pureed beet and thyme in the dough–hence the pink color. Then obviously sweet potato fries (from a bag), and asparagus (mostly from the store, but a few spears from the garden).
The little bit of earthy and woods flavors from the thyme and beet worked pretty well with the venison. I usually steer clear of bacon–especially if it’s going to be a Food Fight because it seems a lot people see bacon and vote for that no matter what else is going on. But it’s tough to beat a bacon cheeseburger. Besides, with beets being involved and asparagus on the plate, I’ve probably handicapped myself enough.
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