Venison and Ramp Sandwiches

By Sam Dhaliwal and Oliver Classen

This recipe is a new take on an old favorite. This steak sandwich highlights two of the tastiest ingredients in the woods--deer and ramps. Savory venison is complemented by the tangy, sweet, and slightly spicy pickled ramps in a combination that is simple, fresh, and delicious. Hopefully, the venison ramp sandwich will give you a break from the monotony of sauteing your ramps and turning every big hunk of deer meat in the freezer into a pot roast.


1 medium sized venison roast from either front shoulder or hams

1 handful of ramps

1 avocado

1 loaf of some kind of artisan bread



½ cup of water

¼ cup of white vinegar

¼ cup of apple cider vinegar

1½ tablespoons of honey or maple syrup

A few shakes of crushed red pepper

1 tablespoon of salt


Step 1:

  • salt and pepper your venison roast liberally, coating the outside with salt and pepper.
  • if sous vide, set water to 125 degrees and set a timer for 2 hours.
  • if using an oven for reverse sear, set oven to 200 degrees and place in the oven for about 40 minutes, or until the internal temperature reaches 125-130 degrees.

Step 2:

  • chop your ramps into small pieces, excluding the leaves.
  • put the chopped ramps into a mason jar.

Step 3:

  • while waiting for the meat, combine the water, white vinegar, apple cider vinegar, red pepper, and honey/maple syrup into a pot and bring to a simmer.
  • pour pickling mixture over the ramps inside the mason jar until submerged.
  • let the ramps cool for about 30 minutes, or until they reach room temperature.

Step 4:

  • about 15 minutes before the meat is done, toast your pieces of bread.
  • cut avocado into thin slices.
  • mix mayo and siracha.

Step 5:

  • take the meat out of the sous vide or oven and dry the outer.
  • bring a pan with your choice of oil up to high temperature for a fast and hot sear.
  • sear each side of the meat for about 1.5 minutes or until the meat has a nice caramelized crust.
  • let the meat rest for at least five minutes.

Step 6:

  • coat each piece of bread with the siracha mayo.
  • thinly slice the meat and layer it on the bread.
  • put avocado slices on the meat.
  • layer your chopped pickled ramps on top of the avocado slices.


Now, eat it.

About Zack Williams

Backcountry Journal editor

See other posts related to the campfire Field to Table