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Venison Cheddar Melt

The place that claims "we have the meat" doesn't have nothing on Hungry Hussey and Big Mike!


1-2 lb deer roast

4 tbsp Horseradish sauce

4 slices Cheddar cheese

4 slices American cheese

4 tbsp BBQ sauce

1 Red onion, sliced

4 Onion rolls

3 tbsp butter

Au jus:

Liquid from the sous vee bag

beef stock

1 tsp Worcestershire sauce

1 tsp balsamic vinegar



1. Sous vide top round from a whitetail deer was cooked for 30 hrs at 130°.  Seared afterwards on the Blackstone.


2. Wrapped in plastic wrap tightly for 1-2 days, and sliced thinly.


3. us ingredients in a small pan and put on griddle on medium.


4. While heating au jus but butter down on griddle. Put buns in butter and let toast. Meanwhile, add more butter on griddle and put down 4 stacks of venison the size of the bun and as high as you want.


5. Take some au jus and pour over meat and cover with a dome to steam. Steam for around a minute and then add a slice of cheddar and a slice of American cheese to each stack of meat. Add some more au jus and cover to melt the cheese.


6. Take the buns and add horseradish sauce to each of the top and bottom. When cheese is melted, add a stack of meat to each bun bottom. Drizzle BBQ sauce on each stack of meat followed by some red onion slices. Put top bun on and enjoy

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