Venison Roast Beef Sandwich

The marinated venison roast sliced thin on a roll with horseradish sauce — a roast beef sandwich from the freezer

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~1 lb leftover marinated venison roast, sliced thin across the grain
4 rolls — light hoagie, fast, or deli sub — split
⅓ cup horseradish sauce
2 handfuls arugula or lettuce
½ red onion, thinly sliced
optional: provolone · warm jus / stock for dipping

What you need

~1 lb leftover marinated venison roast, sliced thin across the grain

4 rolls — light hoagie, fast, or deli sub — split

⅓ cup horseradish sauce

2 handfuls arugula or lettuce

½ red onion, thinly sliced

optional: provolone · warm jus / stock for dipping

Slice thin. Slice the rested roast as thin as you can, across the grain — cold slices cleanest. (For a warm sandwich, gently warm the slices in a little stock or the roast's jus; don't re-cook them or lean game turns tough.)
Build. Split and toast the rolls; spread horseradish sauce on both cut sides.
Pile it. Layer the venison, red onion, and arugula; close and press gently.
French dip (option). Warm the slices in jus, melt provolone over if you like, and serve a cup of hot jus alongside for dipping.

Steps — tap one to keep your place

1. Slice thin. Slice the rested roast as thin as you can, across the grain — cold slices cleanest. (For a warm sandwich, gently warm the slices in a little stock or the roast's jus; don't re-cook them or lean game turns tough.)

2. Build. Split and toast the rolls; spread horseradish sauce on both cut sides.

3. Pile it. Layer the venison, red onion, and arugula; close and press gently.

4. French dip (option). Warm the slices in jus, melt provolone over if you like, and serve a cup of hot jus alongside for dipping.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.