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REUBEN, FROM CORNED VENISON Recipe

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This recipe for REUBEN, FROM CORNED VENISON is from FAMILY AND FRIENDS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooked corned venison, sliced thin
Rye bread
Sauerkraut
Baby Swiss cheese, sliced
Butter
Mustard (opt.)
Directions:
Directions:
After corned venison is removed from the curing brine, bake the roast in a covered casserole for about one hour at 350º or until the middle reads 160º on a thermometer. Depending upon the thickness of the roast it may take longer to cook.
When done, chill the meat before slicing.

Put the sandwich together by layering the meat, sauerkraut and cheese between the bread. Heat butter in a frypan and brown both sides of the sandwich until the cheese has melted. Serve hot sandwich. Mustard may be added to meat if desired.

 

 

 

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