Whiskey Creek Venison French Dip Sandwich

Prep Time
Cook Time
1h 30m
Ready In

Recipe: #40010

January 13, 2023

Categories: Sandwiches

"Alot of moving parts. season to taste .don't overcook the venison this is sorta based on whiskey creek website they used 1/2 a backstrap tenderloin you do you. Now my youngest son thought I was a savage for having rare meat ,so you do you ,cook longer if you feel this way ,I'm just saying He had fresh thyme in everything ,I don't like it that much but you can layer if you wish ,he also had a heavier hand with seasoning,I don't but you can"

Original is 6 servings


  • Serving Size: 1 (295.4 g)
  • Calories 538.8
  • Total Fat - 27.7 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 96.2 mg
  • Sodium - 1163.4 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 2.4 g
  • Protein - 26.6 g
  • Calcium - 149.7 mg
  • Iron - 6.1 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Salt and pepper the room temperature the loin liberally.

Step 2

Let sit for a minimum of 1 hour beforehand

Step 3

Horseradish sauce:

Step 4

In a bowl

Step 5

Mix all horseradish cream ingredients

Step 6

Put it in the refrigerator

Step 7


Step 8

Once the meat is at room temperature

Step 9

Add 1 tablespoon oil to a smoking hot cast iron skillet.

Step 10

Add the backstrap.

Step 11

Sear for about 1 min each side.

Step 12

Turn off the heat.

Step 13

Add butter, 3 cloves minced garlic and 2 sprigs of fresh thyme.

Step 14

Cook until melted

Step 15

Spoon melted butter sauce over the loin as a bath for a bit moving loin around

Step 16

In a 325-degree pre heated oven

Step 17

Transfer the skillet into the oven until the internal temperature of the steak reaches 132 degrees.

Step 18

15 minutes for most loins,(meat thermometer comes in handy)

Step 19

Au jus:

Step 20


Step 21

Add beef stock, bouillon in a saucepan and simmer.

Step 22

Add more bouillon if needed.

Step 23

While the steak is cooking in the oven

Step 24


Step 25

Add olive oil, onions and 1 clove garlic to a skillet.

Step 26

Sauté until caramelized

Step 27

Remove the steak from the oven.

Step 28

Rest the steak on a cutting board for at least

Step 29

7 minutes with an aluminum foil tent

Step 30

Do NOT rest the steak inside the cast iron pan. It’ll keep cooking.

Step 31

While the steak is resting

Step 32

Slice your French baguette in half and broil in the oven for 30 seconds until lightly browned

Step 33

Then remove.

Step 34

Add your sauteed onion mixture on top of the bottom piece of bread.

Step 35

Then add slices of cheese.

Step 36

Broil again until the cheese is melted.

Step 37

Shave the venison as thin as you can

Step 38

Add on top of the melted cheese

Step 39

Serve with a small bowl of au jus and small bowl of horseradish sauce

Step 40

Remove thyme sprigs from everything


No special items needed.

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