Corned Venison Silverside Reuben Sandwiches

Corned Venison Silverside Reuben Sandwiches

How to make it

1. In a large pot bring all brine ingredients to a simmer for 5 minuets
2. Poach silverside for 3 to 4 hours in equal parts water and brine until completely coverd
3. Once soft but not falling apart, rest at room temperature for 1⁄2 hour before slicing
4. Bring all pickling liquid ingredients to a boil and pour over sliced cabbage
5. Cover cabbage and cool to room temperature or refrigerate for later use
6. Combine all ingredients for the reuben sauce and set aside
7. Butter top and bottom sides of bread and sprinkle and pat down parmigiano reggiano cheese into the butter
8. Layer silverside, pickled cabbage and other cheeses between the bread
9. Toast in a pan at medium to low heat until the cheese is melted and bread is golden brown
10. Remove from pan and spoon in desired amount of sauce into the sandwich before slicing