Sliced Roast Venison Po Boy

We’ve talked about the history of the po boy sandwich before. They originated way back in the 1920s as a way for local restaurants in the New Orleans area to support striking street car workers.

Although po boy sandwiches often feature seafood, sliced roasted venison makes a great version. Images by author.

Although a large percentage of po boy recipes center around seafood, likely because of their coastal origin, a roast beef version is still popular today. We substitute thinly sliced roast venison for ours. Toppings are traditional — shredded lettuce, some cheese, sliced tomato — and I prefer horseradish sauce for my condiment of choice on these.

Piled high with sliced venison and topped with traditional po boy toppings and horseradish, this is a sandwich that will fill you up and keep you going.

Let’s start with the roast venison. If you make a recipe like this, you might have some leftovers you need to use.

Use leftover venison from another recipe, or roast some just for this sandwich.

This sandwich is perfect for that. If you don’t have leftovers, don’t worry. This sandwich is good enough to roast some from scratch.

Start with a top or bottom round. Trim it well so that most of the fat and silver skin are gone. Season well all over with salt, pepper and garlic, or Realtree APG seasoning blend. Roast at 350 degrees until the center reads 125 to 130 on an instant-read thermometer. Remove the roast from the oven and allow it to rest for 10 minutes or so before slicing thinly, against the grain for tenderness. You can use an electric meat slicer, or just freehand it with a sharp knife.

Slice the meat thinly across the grain.

Use a loaf of fresh French or Italian bread for the roll.

Slice the bread and lightly toast.

To assemble, slice the bread and lightly toast it. Pile on the roast venison.

Pile on as much roast venison as your heart desires.

Top it with sliced cheese, shredded lettuce, sliced tomato, and a drizzle of horseradish sauce.

Top it how you like it.

If you like onions, toss on a slice or two. Sliced jalapeño or banana peppers are a nice addition as well.

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