A good ol’ submarine sandwich is a tasty treat for lunch or with friends, and an easy thing to whip up at deer camp between hunts or on a work weekend.
The great thing about subs is the versatility. You can fix ’em with plain or or fancy bread, a lot of trimmings or just a little, and whatever spicy kick you might enjoy. If you’re having a big group or a few hunting pals, lay out a spread of condiments, shredded lettuce, cheese, pickles and such, and let everyone take care of themselves.
Here’s a great recipe submitted by Al Higgins for our cookbook, “We Kill It, We Grill It.” Higgins says this is the “Best Grilled Venison Sandwich in the World!” and we find it hard to argue that it could be a winner!
“Best Grilled Venison Sandwich in the World!”1 lb loin or steak
3 Tbsp Jamaican jerk sauce
1 large white or yellow onion
Bulky hard rolls
1 Tbsp mayonaise
1 Tbsp olive oil
Slather jerk sauce on both sides of the venison and place on a hot grill. While the venison is cooking (about 3 minutes per side), saute onions in olive oil until translucent. After first turning the venison, place the halved rolls on the grill and toast until golden brown. Spread mayo on the rolls. Slice the venison thinly and put on the rolls, pile on the onions, and salt and pepper to taste.