Venison Bahn Mi

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)

Ingredients

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

Dressing

• 3 TBS mayonnaise
• 1 TBS lime juice
• 1 tsp Sriracha (Or your heat preference)
• ½ tsp honey
• Salt
• Black pepper

Bread and toppings

• Crusty French baguette
• Cilantro
• Fresh Jalapeno sliced thinly
• Cucumber sliced thinly

Instructions

1. Rinse of your venison roast and trim any extra fat or silver. I leave some on for flavor.
2. Sprinkle both sides of the roast with five-spice, garlic powder, salt, and black cracked pepper.
3. Sear seasoned roast in a sauté pan on all sides then place in your slow cooker.
4. 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.
5. 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.

Assembly

1. To make the sandwich first mix together ingredients for the dressing.
2. Add a good amount of your sliced or shredded venison onto the bread.
3. Top with your pickled veggies.
4. Drizzle desired amount of dressing over the veggies.
5. Top with sliced jalapeno and cucumber.
6. Finish with a good handful of cilantro.

(NWTF recreation of Jessica's recipe)