Venison Banh Mi-East Meets Midwest

It is difficult to explain how these recipes come together. This one actually started over a year ago, I think we were watching some sort of a "Food Network Challenge" with food trucks, and they were making all kinds of banh mi, and Ray said, "I've never had one of those!" So, therein lies a challenge!

We tasted one (yummy, thank you Pham's at the Midtown Global Market), and I read dozens of recipes online. But, if you read my blog, you know I like to improvise with ingredients we have on hand. And, we have venison! Somehow, after tasting one, and reading, I decided venison banh mi was the way to go. 

I did need to start this dish the night before. I made a quick pickling liquid for some of the vegetables, and made the marinade for the meat ahead of time. When I got up in the morning, I put the meat in the marinade, then all I needed to do was cook meat, and put the sandwiches together at night.

Venison Banh Mi

Quick carrot and radish pickles

3/4 cup rice wine vinegar 

1/4 cup sugar 

1/2 cup water 

1/4 teaspoon red pepper flakes 

1/4 teaspoon salt 

3 carrots, cut into matchsticks
1-2 large radishes, sliced thinly

Combine vinegar, sugar, water, pepper flakes and salt in a small sauce pan. Simmer just until sugar is completely dissolved, then let cool. Add vegetables to pickling liquid, and refrigerate overnight. 

For the marinade: 

1 1/2 pounds venison steaks

3/4 cup fish sauce 

1 small onion, diced 

3 cloves garlic, smashed 

2 tablespoons honey 

2 tablespoons sugar 

1 teaspoon black pepper 

Mix together with immersion blender, and place your venison in a plastic bag, along with the marinade mixture, and refrigerate overnight. 

For the sandwiches: 

1/2 seedless cucumber, cut into matchsticks

1small jalapeno, sliced thinly 

1 small onion, sliced thinly

1/2 cup cilantro leaves 

1/4 cup mayonnaise mixed together with 2 tablespoons sriracha 

4 hoagie buns

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Grill the steaks to medium rare and let rest. Spread sriracha mayonnaise on the hoagie buns, and assemble meat and vegetables on the buns. Secure with a toothpick, if necessary, and slice in half.