There’s something about a Reuben sandwich that feels timeless. Warm rye bread, layers of tender corned meat, tangy sauerkraut, melted Swiss, and that sharp bite of mustard all pressed together into something greater than the sum of its parts. It’s comfort food, but it carries history in every bite.
For me, that history has always been tied to Irish cooking. Growing up in an Irish-American household, meals like corned beef hash, Reubens, and slow-cooked stews weren’t just food, they were tradition. But as my journey into wild game deepened and I stepped away from conventional beef, I started looking for ways to recreate those same dishes using what I harvested.
That’s where venison stepped in and, honestly, it didn’t just replace beef, it elevated it.
Venison carries a natural earthiness that aligns more closely with traditional Irish meats like lamb and mutton than modern beef ever could. It has depth, character, and a slightly wild edge that pairs beautifully with the bold, tangy, and hearty elements found in Irish-inspired dishes. When you corn venison, you’re not masking that flavor, you’re enhancing it, letting the spices and brine work with the meat instead of against it.
And when that corned venison hits toasted rye with sauerkraut and Swiss, it becomes something special.
Corned Venison (Brined)
Ingredients
- 3–4 lbs venison roast (top round, bottom round, or neck roast work great)
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp pink curing salt #1
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp allspice berries
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 cinnamon stick
Instructions
- In a large pot, combine water, salt, brown sugar, and curing salt. Heat gently until dissolved, then cool completely.
- Add all spices and aromatics to the brine.
- Submerge the venison completely in the brine. Weigh it down if needed.
- Refrigerate for 5–7 days, turning once a day.
- After brining, rinse the venison thoroughly.
- Place in a pot, cover with fresh water, and simmer gently for 3–4 hours until fork tender.
- Remove and let rest before slicing thin across the grain.
Homemade Sauerkraut (Quick Version)
Ingredients
- 1 head green cabbage, shredded
- 1 tbsp kosher salt
- 1 tsp caraway seeds (optional but recommended)
Instructions
- Massage salt into shredded cabbage until it begins to release liquid.
- Pack tightly into a jar, ensuring cabbage is submerged in its own liquid.
- Let ferment at room temperature for 3–7 days, depending on desired tang.
- Refrigerate once ready.
Venison Reuben Sandwich
Ingredients
- Sliced corned venison
- Homemade sauerkraut
- Aged Swiss cheese
- Spicy mustard
- Rye bread
- Butter
Instructions
- Butter the outside of each slice of rye bread.
- Spread spicy mustard on the inside.
- Layer with sliced corned venison, a generous pile of sauerkraut, and aged Swiss.
- Close the sandwich and grill in a skillet over medium heat.
- Press gently and cook until the bread is golden and crisp, and the cheese is melted.
- Slice and serve hot.
Why Venison Works So Well Here
What makes this sandwich stand out isn’t just the ingredients; it’s how venison changes the entire experience.
Traditional corned beef is rich and heavy. Venison, on the other hand, brings a cleaner, deeper flavor. It’s lean, but when brined and slow-cooked, it becomes tender and full of character. That natural earthiness pairs perfectly with the acidity of sauerkraut, the nuttiness of aged Swiss, and the spice of mustard.
It feels closer to the roots of Irish cooking, where meals were built around strong flavors, preserved meats, and simple ingredients that told a story.
This isn’t just a substitution. It’s a return to something more authentic.
Every bite of this Venison Reuben carries a story, from the hunt to the kitchen to the table. It’s a reminder that tradition doesn’t have to stay the same to be honored. Sometimes, it just needs to be reimagined with what you have in front of you.
And when what you have is venison, you’re not losing anything.
You’re gaining something better.
Jeremiah Doughty
