Elk french dip

[Addicting]

Here is what we do when we want French dip sandwiches. ChatGpt has been my friend this last week and I am finally writing these down.

 

[Addicting]

I attached it as a PDF so you can print it off if you want, way easier to read without the cropping to fit here. It makes a really good sandwich, better than any I have ever had from a restaurant.

 

[JoMo]

Definitely going to try this. Thanks for sharing!

 

[Addicting]

Definitely going to try this. Thanks for sharing!

That bread was available from Costco. Any sourdough loaf style bread would be fine.

 

[huntin24/7]

Great way to eat wild game. I make French dips and similar versions with melted cheese on top with thin sliced smoked backstrap or other tender cuts from elk, deer, and antelope. Some of our families favorite meals.

 

[cgasner1]

I slice mine as thin as possible and marinade it in Worcestershire sauce and season it with alpine touch garlic pepper blend and cook it a few hours later on the Blackstone

 

[Addicting]

I slice mine as thin as possible and marinade it in Worcestershire sauce and season it with alpine touch garlic pepper blend and cook it a few hours later on the Blackstone

I’ve done similar, I’ve made a variation of this probably 100 times. Different ways to make the meat, different seasoning, different bread types, jalapeños, peppers and onions, and the list goes on.

This is a conglomeration of what we found worked best and the simplest.

Great way to eat wild game. I make French dips and similar versions with melted cheese on top with thin sliced smoked backstrap or other tender cuts from elk, deer, and antelope. Some of our families favorite meals.

Backstrap works great on this.

I've tried smoking it and never seen much of an end product difference in taste. I ended up omitting that because it felt like a waste and the meat was drier.

 

[Jbotto]

We’ve done similar. Mississippi pot roast shoulder, neck or shanks. Shred it and make garlic toast out of a French loaf. Layer with meat, mushrooms, onions, peppers or what ever you like. Add a layer of favorite cheese and put it under the broiler to melt cheese. Plus side of a Missisissippi pot roast is that you already have the au jus hot and ready.

 

[huntin24/7]

I’ve done similar, I’ve made a variation of this probably 100 times. Different ways to make the meat, different seasoning, different bread types, jalapeños, peppers and onions, and the list goes on.

This is a conglomeration of what we found worked best and the simplest.

Backstrap works great on this.

I've tried smoking it and never seen much of an end product difference in taste. I ended up omitting that because it felt like a waste and the meat was drier.

I don’t think grill matters too much. I only have a pellet grill, so I “smoke” it at 225 to rare/medium rare. I really like a sriracha mayo sauce to go with these sandwiches.

 

[Addicting]

Missisissippi pot roast

??? Do tell

 

[Addicting]

I don’t think grill matters too much. I only have a pellet grill, so I “smoke” it at 225 to rare/medium rare. I really like a sriracha mayo sauce to go with these sandwiches.

So one thing that way is when you slice it you will still have blood that runs. That can make the bread soggy. The sous vide under vacuum keeps all that juice in the meat. When it’s sliced it all stays put.

What little juice comes from the meat stays in the bag and is the base for your au jus.

 

[huntin24/7]

So one thing that way is when you slice it you will still have blood that runs. That can make the bread soggy. The sous vide under vacuum keeps all that juice in the meat. When it’s sliced it all stays put.

What little juice comes from the meat stays in the bag and is the base for your au jus.

That makes sense. I let mine sit for a good while before slicing and that makes a big difference so I’ve never had issues with soggy buns. The sous vide would work even better though i’m sure.