Timber 2 Table - Sliced Venison Sandwich with Dr. Pepper Sauce Recipe

Simmer sliced venison in this sweet and savory Dr Pepper Sauce for a tasty sandwich.

Sliced Venison Sandwich with Dr. Pepper Sauce Recipe

30 Min

Prep Time

25 Min

Cook Time





A simple way to serve up a great venison sandwich is to slice a top or bottom round roast thinly and sear the slices for a few seconds per side in a hot pan. Do it in batches so that each slice gets nice and brown on both sides.

Top the venison with a scoop of slaw for added crunch and flavor.

You can slice the venison by hand with a sharp knife, on an electric food slicer, or with Weston's handy jerky board.

Slice the venison into thin slices.


2-3 pounds venison top or bottom round, sliced thinly across the grain

1 Tablespoon Chef of the Future Honey Garlic Bourbon seasoning blend

Salt and pepper to taste

Dr Pepper Sauce

2 cups Dr Pepper cola

3-4 green onions, diced, green and white sections

½ cup tomato paste

½ cup tomato ketchup

½ cup soy sauce

½ cup apple cider vinegar

1 clove of garlic, minced

1 tablespoon honey

1 teaspoon each, salt and pepper

Cooking Instructions

Mix the sauce ingredients in a saucepan. Over medium heat, bring the mixture to a simmer, stirring often. Reduce the heat and maintain a light simmer, stirring often, until mixture has reduced and is thick enough to coat the back of your spoon.

In a large skillet, heat two tablespoons of vegetable oil over medium-high heat. Season the sliced venison with salt, pepper and Chef of the Future brand Honey Garlic Bourbon seasoning. Brown the slices in batches, just a minute or so per side, then move to a warm platter. Once all of the venison has been browned, return it to the pan and pour over the sauce. Bring to a simmer and cook for an additional 10 to 15 minutes.

Serve on a bun and top with sauerkraut if desired.