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)
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.
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