Venison French Dip
For preparing canned meat, one of my favorite creations is French dips. They’re super easy to make, and totally beat the alternative of using sliced deli meat or shredded roasts that take hours to achieve the tenderness of canned venison. It's an oddly American food, too, with no French origin that’s traceable.
Instead, there are two Los Angeles based restaurants that claim to be the founder of French dips. Both of their stories date back to the early 1900s, with one insisting that the sandwich was created for a customer who had complained of stale bread, while the other asserts that the dip was invented for a favorite patron who had sore gums.
However it came to be, I salute the chef that first made this wonderful dish, and thank the ungulate that provides it.
1 quart of canned venison 2 cups of low sodium beef broth ¼ cup Worcestershire sauce 2 onions 3 cloves of garlic minced Sub rolls Sliced cheese
In a Dutch oven, pour in entire jar of canned venison (including liquid).
Cut up onions in large chunks, so that they can easily be removed from the Dutch oven later. I only cut my onions two times each.
Add onions, beef broth, Worcestershire sauce and minced garlic to Dutch oven.
On a low setting, heat the meat for as long as you please and shred before serving. I’ve done it from 30 minutes to 3 hours. Since the meat is already cooked, you can leave this in the Dutch oven for any amount of time.
When ready to serve, remove the onions and toss.
Strain the meat from the liquid, and keep the liquid as your au jus dipping sauce.
Spoon a little bit of liquid back into the pot with meat to give it some moisture.
On a sub roll, add meat and cheese before placing in the oven at 350 degrees for 4 minutes.