CRUSH Kitchen: Venison French Dip with Au Jus

CRUSH Venison French Dip with Au Jus 
 

A venison twist on a classic, this will be a repeat request! 

 
2 pounds shaved venison 
2 tablespoons butter
1 tablespoon soy sauce
1 tablespoon minced garlic 
2 sub rolls (we used multigrain) 
 
Serves 2
 
You can ask your butcher to slice the venison for you or, if you keep your venison steaks 1/2 frozen, use a slicer. 
Add butter to hot saute pan and melt. Add garlic and stir until soft.  Add shaved venison and soy sauce. Saute until browned. 
Season with salt & pepper. Pile high on top of sub roll (toast roll if you prefer)
 
Optional: Add sauteed onions, peppers and swiss cheese. 
 
Au Jus
3 cups water
4 cubes beef bouillon
1 teaspoon soy sauce
1/4 teaspon garlic powder 
Over high heat, bring water to a boil. Reduce to low, whisk in beef bouillon cubes. 
Continue to whisk in soy sauce, garlic powder and salt & pepper. Serve hot in bowl along side Venison French Dip