I am not sure if our neighbor even knows that it is National Sandwich Month, but we surely do here at Abigail's Oven. And by now many of you know that we have been celebrating the humble sandwich all month with new recipes; one a day, everyday so far this month.
And by the way, last year on Facebook and Pinterest we started a sandwich series #Sourdough100Days100Ways beginning August 2022 and ending in November. Who knew there were so many ways to make sourdough sandwiches?
Anyway, back to the neighbor that gave us a platter of elk steak this weekend. I've never prepared elk, and though he brought this over to us already cooked, I want to go wild with it on our Oven Jewish Rye sourdough bread.
Now you need to know that I have prepared Sauerbraten venison with ginger snaps once, but not elk. So this is a pretty grand adventure to begin with. Happily I found a patty melt elk recipe in Game & Fish that conjured up some mouth watering ideas. And then I found a recipe for braised elk. Together these two recipes should come together to make a delicious sandwich.
But before we get to my recipe, I want to share some of the other ways to prepare game meats for sourdough sandwiches. Here is our list:
(<< Smoked venison sourdough sandwich image from r/Sandwiches.)
Marinated game meat: Marinating game meat in a flavorful liquid can help to tenderize it and add flavor. There are many different marinade recipes available, but some popular ingredients include soy sauce, Worcestershire sauce, garlic, and herbs.
Braised game meat: Braising is a slow cooking method where the meat is placed in broth, fruit juice, beer, wine or other liquid. Braising helps to break down the tough fibers in game meat making it more tender and flavorful. Some popular braising recipes for game meat include stews, pot roasts, and chili.
<< pictured here is Tasty Kitchen's snlemon's recipe for Savory Braised Elk.)
Grilled game meat: Grilling is a quick and easy way to cook game meat. It also helps to retain the natural flavors of the meat. Some popular grilled game meats include venison, bison, and game meat kebabs.
No matter how you choose to prepare your game meat, be sure to slice it thinly before adding it to your sourdough sandwich. This will help to ensure that the meat is tender and easy to eat.
Braised Elk on Jewish Rye
- 1 pound elk stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup red wine OR apple juice (which is what I used)
- 1 cup beef broth
- 1 bay leaf
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 4 slices rye bread
- Optional: Swiss cheese and caramelized onions
- Heat the olive oil in a large pot over medium heat. Add the elk and cook until browned on all sides.
- Add the onion, carrots, celery, thyme, rosemary, salt, and pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
- Add the red wine or apple juice and beef broth to the pot. Bring to a boil, then reduce heat and for simmer for several hours, or until the elk is tender.
- Remove the bay leaf and stir in the sour cream and Dijon mustard.
- To serve, place a slice of rye bread on each plate and top with the braised elk.
- Optionally you may top this with Swiss cheese, caramelized onions, and garden fresh tomatoes
Here are some tips for making this dish:
- Use a good quality elk stew meat. It should be lean and tender.
- Don't overcrowd the pot when browning the elk. This will prevent it from browning evenly.
- If you don't have red wine, you can use beef broth or another type of wine.
- Be sure to simmer the elk for long enough so that it is tender.
- Serve the braised elk on any flavor sourdough with swiss cheese and grilled onions.
With a little planning and preparation, you can easily create delicious and satisfying sourdough sandwiches with game meat. So get out there and enjoy some wild game!
And remember, if you are looking for a place to get delicious sourdough bread for #NationalSandwichMonth, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, and Spanish Fork. Of course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Author: Darryl Alder lives with his wife in Riverside Lodge, which is their home, along the Provo River in Utah. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. You'll find many of his recipes on this blog and can follow him on Facebook, Instagram, YouTube, and Twitter.