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    Home » Field To Table » Venison Reuben Sandwich Recipe

    Venison Reuben Sandwich Recipe

    Posted on April 10, 2018 By Beth Neels

    324 shares
    Jump to Recipe Jump to Video Print Recipe
    Corned venison reuben sandwiches Pinterest image with text overlay
    Corned venison reuben sandwiches Pinterest image with text overlay
    Corned venison reuben sandwiches Pinterest image with text overlay
    corned venison reuben sandwich pinterest image

    This Reuben Sandwich Recipe is a bit different because I make it with Corned Venison! It can certainly be made with corned beef as well, but if you have access to venison, I urge you give it try! It is quite fun!

    cheesy reuben sandwich recipe 1 sandwich cut in half stacked on top of each other
    Homemade Reuben

    One of our all-time favorite sandwiches is a good old Reuben. It’s hands down what I order the most when we go out for lunch. Even so 80% of the time I am disappointed because most restaurants just can’t make them as good as I can. Not that I’m tooting my own horn…. it’s just pure fact.

    The Origin of the Reuben

    The origin of the Reuben is, like the origins of many different foods, is debatable. There are at least 4 or 5 different stories. One common thread of information is that it originated some time is the early 1900’s, 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.

    piled high reuben sandwich with runny cheese and lots of sauce on white plate

    Several years ago I 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 the 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.

    To corn this venison, you need a meat curing salt, such as, Morton tender quick or instacure. Plus a large venison roast, brown sugar and a variety of spices like, garlic powder, black peppercorns, a spice mix called pickling spice, which contains bay leaf, whole cloves, whole allspice, mustard seeds, whole coriander.

    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 brining, it needs to be cooked. We cook it in the slow cooker with Guiness 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 hours until the venison is tender.

    grilled reuben sandwich cut in half and stacked blue plate

    In this version I make my own rye bread. It may sound like a lot of work but if you have a bread maker, it’s a piece of cake. Well worth the effort! I also have a recipe for thousand island dressing, and even the pickling spice, on BCC too!

    2 grilled reuben sandwiches cut in half and stacked high on black plate

    Click the link to view the video How to Make Homemade Reubens
    Here’s how to make your own Corned Beef or Venison!

    rueben sandwich on blue plate with another in the background

    Thanks for stopping by today!

    Other Delicious Corned Venison Recipes on Binky’s Culinary Carnival

    • Reuben Dinner Salad
    • Sweet Potato, Corned Venison Hash and Eggs

    Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!

    Enjoy! And have fun cooking!

    Binky’s Signature
    Stacked Reuben sandwiches on black plate.

    Reuben Sandwiches on YouTube!

    The king of all grilled sandwiches! Made with corned beef or venison and topped with Swiss cheese, sauerkraut and 1000 Island dressing!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 10 votes
    Print Pin Rate
    Course: Main Course, Sandwich
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 1 sandwich
    Calories: 681kcal
    Author: Beth Neels
    Cost: $4

    Ingredients

    • 2-3 slices Corned Venison (can use corned beef)
    • butter or margarine 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

    Instructions

    • Slice Corned Venison or Beef thin.
    • Butter rye bread on one side of each slice.
    • Spread Thousand Island Dressing on the opposite side of the butter on one slice of bread.
    • Layer corned beef, cheese and sauerkraut on top of Thousand Island.
    • 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!
    cast iron frying pan 8″
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Bread can be toasted on both sides, if you prefer.
    You will hear the sizzling stop in the pan, if doing 1 sandwich. That will indicate that sandwich is ready to be flipped.
    Best if made fresh.
    Individual components of the sandwich can be refrigerated for 3-4 days.
    Sandwich should be made fresh.

    Nutrition

    Calories: 681kcal | Carbohydrates: 8g | Protein: 15g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 420mg | Potassium: 43mg | Sugar: 5g | Vitamin A: 535IU | Calcium: 443mg | Iron: 0.4mg
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    Originally Published 4/15/2016. Updated 3/15/2022.

    « Homemade Pickling Spice Recipe
    Eggs Benedict Recipe, Homemade Muffins »
    324 shares

    Reader Interactions

    Comments

    1. Elaine

      April 11, 2018 at 11:24 am

      5 stars
      Your venison Reuben sandwich is perfect! I love everything about it! I literally drooled when I saw the first photo and can imagine how it tastes! I need to get some corned venison so I can make it exactly how you did!!

      Reply
      • Binky

        April 11, 2018 at 11:44 am

        I keep telling you, come visit me and I’ll make you some!!

        Reply
    2. Ramona

      April 11, 2018 at 10:26 am

      5 stars
      Corned venison sounds amazing. I’m sure I’d absolutely love this superb looking sandwich. I love sauerkrout. This sounds divine. I must find the venison as soon as possible and get this made.

      Reply
      • Binky

        April 11, 2018 at 11:43 am

        Thanks so much Ramona! I’m glad you liked the recipe and wish you luck finding the venison.

        Reply
    3. Julie Running in a Skirt

      April 11, 2018 at 9:04 am

      5 stars
      What a great recipe! Love the flavors in this and such pretty photos!

      Reply
      • Binky

        April 11, 2018 at 10:06 am

        Thanks so much, Julie! Have a great week!

        Reply
    4. Brian Jones

      April 11, 2018 at 3:26 am

      5 stars
      Wow that sounds insanely good, I love the idea of corned venison, I’ll have to see if I can score a large joint… Typically I see it cut up and love using it for stews and the like. Challenge accepted 😀

      Reply
      • Binky

        April 11, 2018 at 10:04 am

        Ha! Excellent!! Let me know what you think, Brian!! Thanks so much for your comment!

        Reply
    5. Traci

      April 10, 2018 at 1:13 pm

      5 stars
      The Reuben sandwich is quite possibly my favorite sandwich of all time…If I had to pick. Oh my goodness, yours looks incredible and the fact that you used venison makes it even more interesting! I can honestly say I’ve never tried that. Just pinned this beauty…thank you for the recipe inspiration!

      Reply
      • Binky

        April 11, 2018 at 10:03 am

        Thanks so much, Traci! I would venture to say not many have tried corned venison! Pity because it is so good! I’m on a mission to change that!

        Reply
    6. Sara

      April 10, 2018 at 12:54 pm

      5 stars
      Now THIS is a fabulous looking sandwich!! And I love the idea of using venision instead of beef, I must try that as soon as I can get my hands on some vension.

      Reply
      • Binky

        April 10, 2018 at 1:12 pm

        It really is good with venison. And so much healthier! Thanks for comment, Sara!

        Reply
    7. Edyta at Innocent Delight

      April 10, 2018 at 12:44 pm

      5 stars
      Ruben is so good with rye bread and sauerkraut… I never tried venison version but I find venison l know where to find recipe

      Reply
      • Binky

        April 10, 2018 at 1:09 pm

        I agree! I suppose it’s easier to find commercially in Europe than it is here in United States. You can find it at specialty meat shops, though. Thanks Edyta!

        Reply
    8. Danielle

      April 10, 2018 at 12:25 pm

      5 stars
      Such a comforting meal, and one of my favorites. I am SO impressed that you’ve made all of the elements from scratch! And corned VENISON? I never would have though of this. My dad loves venison and I’m going to need to try this out for him. It’s such an economical, nutritious alternative to beef.

      Reply
      • Binky

        April 10, 2018 at 12:47 pm

        Thanks, so much, Danielle! Now all I have to make is the sauerkraut, lol! I’m sure your Dad will love it! It’s a bit of work, but so worth the effort! Let me know!

        Reply
    9. Lisa | Garlic & Zest

      April 10, 2018 at 10:51 am

      5 stars
      Were you corning your venison at the same time I was corning my beef? LOL! This Reuben looks absolutely delicious — it’s one of my favorite sandwiches and now I need to try it with venison! Beautifully done!

      Reply
      • Binky

        April 10, 2018 at 12:45 pm

        That’s funny, because when I saw yours come up, this post was already written. Great minds think alike, I suppose! Thanks so much Lisa!

        Reply
    10. Platter Talk

      February 21, 2017 at 1:26 am

      5 stars
      One of my most favorite sandwiches in the world. I love this beautiful recipe with house made corned beef. Lovely pictures as well.

      Reply
      • Binky

        February 22, 2017 at 5:50 pm

        Thank you for your kind [email protected] Dan! Reuben’s are my all time favorite sandwich!

        Reply

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