Corned Venison Silverside Reuben Sandwiches
A delicious, nutritious twist on the classic Rueben toastie. These lunch-time hits are packed full of fibre, B vitamins, probiotics, calcium, iron and protein.
Ingredients (serves six)
Brine:
2 1⁄2 liter Water
300g Salt
240g Brown sugar
10 Allspice berries
5 Bay leaf
5g White pepper corn
3g Fennel seed
3g Coriander seed
6 Whole star anise
5 Cardamom pods
2 Cinnamon sticks
Pinch of ginger powder
1⁄2 Liter Malt vinegar
Reuben Sauce:
100g Fine dice dill pickle
1/2 White onion diced
200g Mayonnaise
200g Ketchup
50g Dijon mustard
15g Worcestershire
Pickling liquid:
600ml
300ml White vinegar
150ml White sugar
2 tbsp Ground wattleseed
1 Red beet sliced
1⁄2 White white cabbage thinly sliced
Sandwich:
12 Slices rye bread
1 Knob of softened butter
1 Block of shredded smoked cheddar
1 Block of shredded gruyere
200g Finely shredded parmigiano reggiano cheese
400 grams pickled cabbage or sauerkraut
Sliced corned venison silverside
How to make it
- In a large pot bring all brine ingredients to a simmer for 5 minuets
- Poach silverside for 3 to 4 hours in equal parts water and brine until completely coverd
- Once soft but not falling apart, rest at room temperature for 1⁄2 hour before slicing
- Bring all pickling liquid ingredients to a boil and pour over sliced cabbage
- Cover cabbage and cool to room temperature or refrigerate for later use
- Combine all ingredients for the reuben sauce and set aside
- Butter top and bottom sides of bread and sprinkle and pat down parmigiano reggiano cheese into the butter
- Layer silverside, pickled cabbage and other cheeses between the bread
- Toast in a pan at medium to low heat until the cheese is melted and bread is golden brown
- Remove from pan and spoon in desired amount of sauce into the sandwich before slicing
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