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.

 

[JoMo]

Similar to Addicting, I’ve done many similar versions of this cook style with meat in the past but never this one. My go to for using any wild game for cheesesteaks is to lightly freeze the meat and slice it super thin against the grain. Then sous vide it after seasoning with some salt and pepper, worchestere sauce, garlic… and a little squeeze of anchovie paste. Then after cooking in the bag, I use it for a pretty “normal” cheesesteak but I always end up adding either some grilled hot peppers or green chile. I can’t help myself.

Regarding the anchovie paste… Hear me out - we were turned on to using some anchovie paste when we make stews, and other long cooking meals. I’ve found the little bit in with wild game in a sous vide really adds some depth of flavor. For those who call BS, I encourage you to buy a tube and keep it in your fridge and try it. You won’t ever even know it was there except for something you can’t put your finger on for adding some pop of flavor.

 

[Jbotto]

??? Do tell

Oh man, you haven’t done a Mississippi pot roast yet? It’s really good with game because the butter and juice keeps everything from drying out.

Mississippi Pot Roast {The BEST Pot Roast EVER}

This Mississippi Pot Roast is the most delicious pot roast you will EVER eat! Made with just five ingredients and slow cooked to perfection in the crockpot!

belleofthekitchen.com

 

[INMT]

Oh man, you haven’t done a Mississippi pot roast yet? It’s really good with game because the butter and juice keeps everything from drying out.

Mississippi Pot Roast {The BEST Pot Roast EVER}

This Mississippi Pot Roast is the most delicious pot roast you will EVER eat! Made with just five ingredients and slow cooked to perfection in the crockpot!

belleofthekitchen.com

The (Mississippi) bomb! Did Mississippi shanks for antelope camp last fall and they did not disappoint.

 

[El Jason]

Works great with bear roasts. My daughter did this with pork chops and said it was great.