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April's Italian Deer Sandwiches
Submitted by April Dianna Barbules.
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~ 4 lb deer roast
~ 3 cups beef broth or 3 beef bouillon cubes and 3 cups water
~ 8 oz jar sliced peperoncini peppers
~ 1/2 tbsp Italian seasoning
~ Mozzarella cheese, sliced or shredded
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Place the roast in a deep roasting pan or a crock pot.
Add the broth, seasoning and 1/2 of the peppers and all the pepper juice.
Cover and bake at 350 degrees for 1 – 2 hours until tender or cook on low for 6 – 8 hours in the crock pot.
Remove the meat then drain the juice leaving 1/2 - 3/4 cup.
Shred the meat using two forks. Place meat back into juice and add the rest of the peppers.
Heat until warmed through.
Serve on hoagie rolls and top with cheese. Place in oven for a couple of minutes to melt cheese if desired.
Enjoy.
Notes from April: "I soak my deer overnight in ½ gallon of water and 2 tbsp salt. Then I rinse in cold water before cooking. The leftover broth can be frozen and used in soups."
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