I actually just tried this recipe this week and hadn’t even had a banh mi before. I’ve always wanted to try one, because I love the idea of all the fresh ingredients and I am frequently looking for new techniques and recipes to use my wild game.
I grew up as a turkey hunter, hunting with my dad every season in Kansas. About five years ago I finally decided I wanted to try deer hunting too. Two years ago we started a women’s only doe hunt for ladies in the Kansas area. It has been a huge hit to get new hunters outdoors. This picture is from January’s antlerless extended deer season where I harvested this 9 year old doe.
I do enjoy an extra reason to be outdoors, but even more I have loved having venison to use throughout the year to replace beef in our freezer. Venison is so versatile and compliments any dish I find that would normally call for beef.
(Recipe submission photo by Jessica White)
Slow Cooker Ingredients
- 1 ½ pound venison roast
- 2 tsp five-spice powder
- 1 tsp garlic powder
- 1 ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
- ¼ cup soy sauce
- 2 TBS fish sauce
- 1 tsp ground ginger
Pickled Veggie Ingredients
- 6 radish julienned or shredded OR 2 daikon radish julienned or shredded (I couldn’t find a daikon so I used regular radish.)
- 2 large carrots julienned or shredded
- ¾ cup rice vinegar
- 3 TBS sugar
- 1 TBS salt
- 3 TBS mayonnaise
- 1 TBS lime juice
- 1 tsp Sriracha (Or your heat preference)
- ½ tsp honey
- Black pepper
Bread and toppings
- Crusty French baguette
- Fresh Jalapeno sliced thinly
- Cucumber sliced thinly
- Rinse of your venison roast and trim any extra fat or silver. I leave some on for flavor.
- Sprinkle both sides of the roast with five-spice, garlic powder, salt, and black cracked pepper.
- Sear seasoned roast in a sauté pan on all sides then place in your slow cooker.
- Add broth, soy sauce, fish sauce and ground ginger into the slow cooker with the roast. Set to low and cook for 8 hours. Roast should be cooked and fall apart once done.
- At least 30 minutes before venison is cooked through, put together your picked veggies. Add all of the ingredients together in a bowl and set in the fridge to soak. You want the veggies to still have a crunch but have that nice pickled flavor.
- To make the sandwich first mix together ingredients for the dressing.
- Add a good amount of your sliced or shredded venison onto the bread.
- Top with your pickled veggies.
- Drizzle desired amount of dressing over the veggies.
- Top with sliced jalapeno and cucumber.
- Finish with a good handful of cilantro.
(NWTF recreation of Jessica's recipe)