My dish is a classic family dinner; it has meat, potatoes, and vegetables. It can also be a grab and go, if you make the sandwich on its own. This dish must be served hot, on a Kaiser roll. It is ideal to hollow out some of the roll, this helps avoid spillage. In my household we serve it with roasted garlic mashed potatoes and sautéed green beans. When we have celebrations in our home we like to cook buffet style, and these sandwiches are ideal because the meat can sit in a slow cooker and be eaten periodically without any affect to its taste. My inspiration for this pulled venison sandwich came from my father; the reasoning behind that is, he hunts for deer and brings us meat. After several years of cooking it the same way I became bored of it and looked for a new solution. Being an avid watcher of the Food Network I am inspired by many Chefs who appear on that channel. Following an episode of Rachel Ray?s 30 Minutes Meals I decided to try her pulled pork recipe with venison instead. This was a hit at my dinner table and now we can?t get enough of it!
- Portion size 8 servings
- Credits : Lise Grenier
Ingredients
Poaching liquid:
Roasted garlic mashed potatoes:
Sauce:
Sauteed green beans:
Method
Poaching liquid: Pour beef stock into pressure cooker, add salt and pepper, add bay leaves and roast. Bring to a boil and simmer for 1 hour until the meat is falling apart.Sauce: In a large sauce pan, sauté onions and garlic in oil until soft. Mix in the rest of the ingredients and simmer for 30 minutes.
To serve: Take the venison out of the pressure cooker and with two forks shred the meat. Mix half of the sauce with all of the meat and serve the rest of the sauce on the side.
Sides
Roasted garlic mashed potatoes: Cut a whole head of garlic in half so the cloves are exposed, drizzle with olive oil and sprinkle with salt and pepper. Cook potatoes in boiling salted water till tender and drain. Remove the garlic from the skin and chop, making sure that you have a good paste. Mash the potatoes adding the milk, margarine, garlic, salt and pepper.
Sautéed green beans: Steam the beans, until tender crisp, about 3 to 4 minutes. Then heat the oil and sauté the beans, adding the zest and the juice of the lemon at the end.
