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MINNESOTA VENISON SANDWICH




Source of Recipe


Kevin Cullen, Goodfellows for the Taste of the NFL


List of Ingredients




6 Pieces corn brioche
1 cup marjoram butter
18 oz. loin of venison (cooked med rare)
1-1/2 cups smoked tomato aioli
fried shallot garnish

MARJORAM BUTTER:
8 oz whole unsalted butter
1 Tbsp. fresh marjoram, chopped
1 Tbsp. poblano pepper, chopped, roasted
salt to taste

AIOLI:

3/4 Cup mayonaise
1/2 cup tomato, smoked, chopped
4 cloves garlic, roasted, chopped
1/4 cup red pepper, roasted, diced
1/4 cup extra virgin olive oil
salt and pepper to taste

Recipe



MARJORAM BUTTER:
Whip ingredients in mixer and reserve

AIOLI:
Combine everything in mixing bowl and whip in olive oil.

Finally, cut brioche into 1-1/2" by 4" pieces and place on a sheet pan. Rub 1-1/2 ox of butter on each piece Bake at 400 degrees F for 5 minutes or until golden brown. Slice venison loin very thinly and layer with arugula on brioche. Top with aioli. Garnish with fried shallots.

WINE SUGGESTION:
Gallo Sonoma
Barrelli Creek Vineyard
Cabernet Sauvignon '94