Chicago Italian Wildgame Sandwich
1 Moose Round or Chuck Roast (Venison Neck Roast also works)
1 Jar Pepperoncini Peppers (357ml)
1 Can Mushrooms (284ml)
2 White Onions (sliced)
4 Garlic Cloves (sliced)
1 Sprig Rosemary (chopped)
5+ Cups Beef Stock
S&P (including some whole peppercorns)
- Heavily season meat with S&P. Brown in cast iron Dutch oven over high heat with sunflower oil (or pressure cooker). Remove meat once browned on all sides.
- Add some more oil if need be and then the onions, garlic and rosemary, stir well and cook for a couple mins. The S&P from the meat will season your onions.
- Add the full jar of peppers, including liquid (it really shouldn’t be too spicy after cooking but cut the peppers stems and seeds off before adding to the pot to keep the spice low/non-existent), and the can of mushrooms including the liquid, and several whole peppercorns, stir well.
- Add the meat back to the pot, then add enough beef stock so at least half but preferably 3/4 of the meat is covered. You can also use water if you run out of beef stock.
- Once liquid comes to a boil, turn heat down to low, cover with a tight fitting lid and braise for 2.5-3hrs or until meat is easily pulled. Turn meat every hour and if liquid is getting too low add more beef stock or water. If using Pressure cooker cook for about 1hr and 45min.
- When ready to pull the meat, remove and let cool a bit so you can handle it, pull with your hands or two forks. Mix meat well, then add back to the pot with the remainder of liquid and veggies. Stir well to rehydrate the meat.
- Butter a soft deli bun and pile high with meat and veggies, with a little extra dipping liquid on the side. You can also add some provolone cheese to your sandwich that adds some nice cheesy flavour as well.
Recipe by: Michael E. Higgins