If you’re a fan of traditional Reuben sandwiches, try this delicious twist on the classic: a corned venison Reuben!
This hearty sandwich features slices of brined and cooked venison layered with tangy sauerkraut, creamy Thousand Island dressing, and gooey Swiss cheese, all between slices of rye bread. It’s a unique way to enjoy a Reuben sandwich, and it’s perfect for using up any leftover venison you might have in your fridge.
We’ll give you a step-by-step guide on how to make this mouth-watering sandwich, so you can enjoy it any time you like.
The origin of the Reuben
The origin of the Reuben is, like the origins of many different foods, debatable. There are at least 4 or 5 different stories. One common thread of information is that it originated sometime in the early 1900s, between 1915 and 1930. Most believe it originated in New York City, but one story suggests it originated in Omaha, Nebraska! The other commonality is that it was invented by a Jewish-American.
Several years ago, we started making corned beef in the slow cooker. Now I make my own corned venison and cook it in the slow cooker, as well!
You would never know that this is a tougher cut of venison. It is tender, juicy, and delicious! It is simply unbeatable and so easy because the slow cooker does all the work. Most people who try it agree it is even better than corned beef.
What is corning?
Corning is the process of curing meat. In the days before refrigeration, meat was “corned” with large salt that resembled kernels of corn. to preserve it for longer-term storage. See this short article from the USDA.
Today corning is typically done with a brine. It takes a bit of time for the corning process. But hands-on time is minimal. The brine does all of the work.
The process for making corned venison and venison pastrami differs only in the smoking. Venison pastrami is smoked, and corned venison is unsmoked.
To corn this venison, you need a meat curing salt, such as Morton tender quick, pink curing salt, or instacure. Plus a large venison roast, brown sugar, and a variety of spices like garlic powder, black peppercorns, and a spice mix called pickling spice, which contains bay leaf, whole cloves, whole allspice, mustard seeds, whole coriander seeds.
These are mixed with water and poured over the roasts. Then the brine needs to work on them for a week or so. For complete instructions, see Homemade Corned Venison Curing.
Once the meat has finished curing, it needs to be cooked. We cook it in the slow cooker with Guinness stout beer, carrots, onions, a few bay leaves, garlic cloves, and more pickling spice. You want the corned meat to be fork tender when it is done cooking but not fall apart, so cook it to about 180°F.
It can also be cooked in a large pot or Dutch oven on the stove. Bring it to a boil over high heat, then turn it down to a low simmer. Again, simmer for a couple of hours until the venison is tender.
What you need
- Corned venison (brined and cooked) Sliced thin.
- Rye bread – use homemade or store-bought rye
- Swiss cheese
- Thousand Island dressing or Russian dressing
- Unsalted butter or mayonnaise
How to make it
Soften butter, or use mayonnaise to baste one side of the bread.
The mayonnaise will give it a lovely crispiness.
Heat the frying pan over medium-low heat. Place the bread in the frying pan with the basted side down.
Top it with thousand island dressing and spread it out.
Lay slices of corned venison on top of the dressing.
Sprinkle with the drained sauerkraut.
Top the kraut with the sliced Swiss cheese.
Baste one side of the other slice of bread with more mayonnaise or butter.
Lay the bread on the constructed sandwich with the basted side up.
Let the first side fry until it is golden brown.
Carefully flip the sandwich over and brown the second side.
What to serve with them
Lots of side dishes go well with a Reuben sandwich. Some of our favorites are;
- Sweet potato fries – Cut raw sweet potatoes into thin slices. Cut these into strips. Then toss with olive oil, salt, and pepper. Roast in the oven until crispy and golden brown.
- Coleslaw – Mix shredded cabbage, carrots, and a dressing of your choice (such as mayo, apple cider vinegar, and honey) for a crunchy and refreshing side.
- Pickles – Add some tang and crunch with a side of dill pickles or bread and butter pickles.
- Chips – Serve your Reuben with a side of potato chips or veggie chips for some extra crunch.
- Roasted vegetables – Roast some Brussels sprouts, asparagus, or other veggies with olive oil and garlic for a nutritious side dish.
- Potato Salad– Mix your potatoes with crisped bacon, chopped hard-boiled eggs, mayonnaise, and spices.
These sides will complement the flavors of your corned venison Reuben nicely, and they’re all easy to prepare.
More venison recipes
- Reuben Dinner Salad
- Smoked Venison Backstrap
- Venison Breakfast Sausage
- Summer Sausage
- Shepherd’s Pie
Want to learn more about How to Cook Venison? Don’t miss our awesome Ultimate Guide! Complete with 75 FREE Recipes from some of the top venison recipe developers in the world!
If you’re looking for a delicious twist on the classic Reuben sandwich, the corned venison Reuben is a must-try. It’s a hearty and flavorful sandwich that’s perfect for lunch or dinner, and it’s a great way to use up any leftover venison you might have on hand.
Following our simple instructions, you can quickly whip up the classic flavors in this sandwich at home and enjoy it in no time. So, gather your ingredients and give it a try – you won’t be disappointed!
If you have any questions or comments, please ask in the comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Reuben Sandwiches on YouTube!
- 2-3 slices Corned Venison (can use corned beef)
- butter or mayonnaise room temperature
- 2 pieces Rye Bread
- 2 Tbsp Thousand Island Dressing
- 2-3 slices Swiss cheese
- Sauerkraut to taste about 3 heaping Tbsp per sandwich
- Slice Corned Venison or Beef thin.2-3 slices Corned Venison (can use corned beef)
- Butter rye bread on one side of each slice.butter or mayonnaise, 2 pieces Rye Bread
- Spread Thousand Island Dressing on the opposite side of the butter on one slice of bread.2 Tbsp Thousand Island Dressing
- Layer corned beef or venison, cheese and sauerkraut on top of Thousand Island.2-3 slices Swiss cheese, Sauerkraut to taste
- Cover sandwich with the other slice of bread with the buttered side out.
- Brown first side on a small frying pan over medium heat.
- Flip and brown the other slice of bread. Remove from pan. Enjoy!
Originally Published 4/15/2016. Updated 3/28/2023.
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