A Po’Boy is a traditional sandwich from Louisiana.
It’s commonly made with beef, but it’s also a heavenly way to enjoy a juicy sliced venison steak flavoured with a sweet and spicy rub. Throw in a few pickles and vegetables and a peppery gravy and you’re set. This is one of our favourite ways to cook bbq venison steak.
2 Wild and Game venison steaks
2 small baguettes
For the rub
1 tsp paprika
1 tsp garlic granules
1 tsp cayenne pepper
1/2 tsp onion salt
1 tsp sugar
For the gravy
500ml beef stock
1 tbsp mushroom ketchup
A generous grind of black pepper
1.5 tbsp cornflour
For the filling
2 tomatoes, sliced
A dill pickle or 2 gherkins, sliced
A handful of lettuce
1. Remove the steaks from the fridge half an hour before cooking.
2. Combine all the rub ingredients and stir until evenly mixed.
3. Coat the steaks in the rub and cook on a BBQ or in a saute or griddle pan until done to your liking. If cooking in a pan, cook for 2 mins each side on a high heat then 4 minutes each side on a medium-low heat, for steaks cooked medium. When done, rest for 5 minutes while you make the gravy.
4. Heat the stock and add the mushroom ketchup and pepper. Mix the cornflour with water and stir in until thickened.
5. Slice the steaks and arrange in the baguettes with the other fillings. Pour on the gravy and serve immediately.