Our recipe for Sous Vide Venison French Dips are a fun, game-friendly twist on the classic sandwich, combining tender, perfectly cooked venison, melty Havarti cheese, and rich, homemade au jus for dipping. This recipe uses the sous vide method to lock in moisture and flavor, resulting in meat that’s consistently juicy and tender. A quick sear adds depth, and the savory au jus is made from the cooking juices, aromatic vegetables, and red wine.
Sous Vide Venison French Dips
If you have venison roasts hanging out in your freezer and need a great option for some killer sandwiches, this is the perfect recipe for you! By cooking the roast using the sous vide method, you ensure that you wind up with a tender, sliceable roast that is juicy and full of flavor.
Helpful Equipment We Use
We use an Anova Sous Vide machine, and a pot that is big enough to fit the roast with some head room at the top. Some Sous Vide Weights are also helpful for ensuring your bag doesn’t float at the top of the water. I also recommend a good meat slicer, though that part is entirely optional and just for convenience. A high-quality knife plus a good knife sharpener will do the same job.
Why You’ll Love This Dish
- Perfectly Cooked Meat: Sous vide ensures the venison is tender and cooked to your preferred temperature every time.
- Rich Au Jus: The cooking juices paired with wine and aromatics create a deeply flavorful dipping sauce.
- Melty Havarti Cheese: Adds a creamy, mild contrast to the savory venison.
- Simple but Elegant: Impressively delicious with minimal hands-on cooking.
- Versatile Pairings: Pairs beautifully with side dishes like roasted vegetables or a crisp salad.
See our original Sous Vide Venison Roast recipe!
Venison French Dip shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
Roast
- Venison Roast
- Salt
- Pepper
- Garlic Powder
- Beef Tallow
- Fresh Thyme
Au Jus
- Juices From Sous Vide Bag
- Beef Stock
- Onion
- Celery
- Carrots
- Garlic
- Dry Red Wine
- Salt & Pepper
Sandwiches
- French Rolls
- Butter
- Havarti Cheese
Try our hearty Venison Stew!
How to make a Venison French Dip
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Recipe Process Overview
- Season and Sous Vide: Season the venison with salt, pepper, and garlic powder. Seal with beef tallow and sous vide at 130°F for 4–8 hours.
- Prepare the Au Jus: Combine juices from the bag with beef stock, vegetables, and red wine. Simmer for 30 minutes and strain.
- Sear the Roast: Sear the cooked roast in beef tallow for a caramelized crust, then rest for 10–15 minutes.
- Assemble the Sandwiches: Thinly slice the venison, toast buttered rolls, melt cheese over the meat, and assemble.
- Serve with Au Jus: Plate the sandwiches with au jus on the side for dipping.
This Traeger Teriyaki Venison Backstrap recipe will be your new favorite!
FAQ
How do I store leftovers?
Wrap the sliced venison tightly in foil or store in an airtight container for up to 3 days in the refrigerator. The au jus can be refrigerated in a sealed jar for up to 4 days.
Can I reheat this dish?
Reheat the meat gently in a skillet over low heat with a splash of au jus to prevent drying. Warm the au jus in a saucepan or microwave.
Can I prepare this in advance?
Yes, the venison can be sous vided, seared, and sliced ahead of time. Reheat the meat briefly before assembling the sandwiches.
Are there substitutions?
- Meat: Substitute venison with beef roast.
- Cheese: Swap Havarti for Swiss or Provolone.
- Wine: Skip the wine and add extra beef stock if you prefer to avoid alcohol.
Our Venison Chili is delicious and easy to make!
Serve This With…
- Roasted Potatoes: Seasoned with rosemary and garlic.
- Crisp Salad: Light greens with a lemon vinaigrette.
- Beer or Red Wine: Complements the richness of the meat and au jus.
Venison French Dips are an excellent combination of tender meat, bold flavors, and melty cheese. This recipe is perfect for entertaining or treating yourself to a restaurant-quality meal at home. The balance of juicy venison, rich au jus, and toasted rolls makes every bite delicious. Enjoy the convenience and precision of sous vide cooking while delivering a sandwich that really celebrates the venison and all of its flavors.
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Eat More Venison!
Sous Vide Venison French Dips
Ingredients
- 3 pound venison roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 4 tablespoons beef tallow
- 2 sprigs fresh thyme
Au Jus
- Juices from the sous vide bag
- 1 cup beef stock
- 1/2 onion chopped
- 2 stalks celery
- 2 carrots
- 1 clove garlic
- 1/4 cup dry red wine like Pinot Noir
- Salt & Pepper
Sandwiches
- 8 french rolls
- 8 tablespoons butter
- 16 slices of havarti cheese
Instructions
- Sprinkle the salt, pepper and garlic evenly onto all sides of your roast.
- Place the roast and 3 tablespoons of the beef tallow into sealer bag and seal it up.
- Place the sealed bag into a sous vide water bath set at 130 degrees and let it cook for at least 4 hours, preferably 8.
- Remove from the bag and pat dry. Put the juices from the bag into a sauce pan along with the rest of the au jus ingredients. Simmer for 30 minutes, and then strain out the vegetables from the au jus and set aside for serving.
- Melt some more beef tallow in a pan on the stovetop over medium-high heat. Sear the roast on all sides until it is brown.
- Let rest for 10-15 minutes before slicing.
- Shave the roast into the thinnest slices you can.
- Butter the rolls and toast on the inside. Place generous portions of the shaved venison on a preheat griddle and pour a little of the au jus over the top. Top with two slices of the cheese and cover with a dome until melted.
- Put the meat into the toasted rolls and serve with extra au jus for serving.