So I had posted on February 21 that I had started a batch of Corned Venison. So here it is last Friday coming out of the brining solution.
I boiled it for 5 hours in water and added some carrots at the end. Here is the result:
It made a really good meal.
Yesterday I decided to take Hank Shaw’s advice. He calls for a sandwich with it with good mustard and sauerkraut. I decided to try to make a rye bread for it. I tried to make this Russian Rye bread with my machine, but I substituted gluten free flour. It ended up never rising. So then I tried this Russian Black bread recipe, but it wasn’t going to be ready until 9:30 at night. Hank’s suggestion does not state a type of bread so I just grabbed some whole wheat bread we had and made this sandwich (the two halves aren’t together yet).
It was good. But it wasn’t amazing. I have been in a rabbit hole of historic cooking sites recently, and I found this site with a load of historic recipes. And there was one for the Reuben sandwich complete with its fantastic history. I have made Ruebens before but just off of the top of my head. I have never used a recipe. So I made a Russian dressing. It is quite tangy with the horseradish in it.
And then I assembled the sandwich. I did use the Black Russian bread I had made although it did not rise perfectly and is a little dense. I started frying it in butter on low.
The recipe calls for the use of a bacon press. I happen to have one that I purchased from a now defunct local kitchen store on a whim many years ago. I rarely have used it so here was my chance.
And here is my sandwich all cooked up.
It was really filling, partially from the dense bread. It was hard to finish, but it was really good. I don’t think it was the best Reuben I ever had but at least it was close.