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Venison Bánh Mì Sandwiches | Recipeish | Gustus Vitae

Yield: 2 Large baguettes (serves 4).
Time Estimate: 1 Hour.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

A good bánh mì may well be the ultimate in sandwiches: a flaky baguette overloaded with zippy pickled flavors, richly flavored seared meat, and heaping bed of cilantro, all just barely held together with a spicy mayo sauce. Go all the way with making your own baguettes, quick pickles, and spicy housemade mayo - we've got recipes for all these and promise it's worth the extra legwork.


  • In a medium sauce pot, add white vinegar, rice wine vinegar, 1 cup of water, and California Sea Salt.
  • Use a vegetable peeler to 'slice' thin peels of carrots, stopping when you have enough to fill a mason jar to right up to under the lip.
  • Peel and finely dice red onion, again filling up a separate mason jar.
  • Bring the pot to a rolling boil, then pour over thinly sliced veggies. Seal finger tight, and cool in the fridge or an ice bath for a least 30 minutes.
  • Rinse and rough chop cilantro, including stems, and reserve.
  • Trim bones from venison chops, and place a medium bowl with 2 Tbs vegetable oil, Sweet Hot & Sour Seasonings, and Fancy AF BBQ Seasoning. Rub marinade well into the venison, and reserve.
  • If using regular mayo, add Red Hot Ranch Seasoning to taste to bring up the heat to your desired level.
  • Bring a cast iron pan up to high heat, and add 2 Tbs vegetable oil. When it's simmering, add venison, cooking for around 1 1/2 minutes before flipping, and repeating on the other side.
  • Remove and allow a minute or two to rest, then thinly slice into strips.
  • To make your sandwich, slice baguettes almost all the way through lengthwise, and generously spread the inside with spicy mayo.
  • Lay down strips of quick pickled carrots and red onions, topping with chopped cilantro.
  • Finally, layer in venison strips and push down firmly to seal.
  • Serve with an ice cold beverage of your choice, and devour.