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!
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.
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.
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!
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!
Reuben Sandwiches on YouTube!
- 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
- 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!
Originally Published 4/15/2016. Updated 3/15/2022.