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.
Ingredients:
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
Mayonnaise
Siracha
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