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Game Dishes: Leftovers Reimagined from Venison Roast

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Being from the South means that I’m incapable of cooking a small meal. Every time I cook, we have enough to feed ourselves plus the entire Tennessee Vols’ defensive line– so there are a lot of leftovers. Unfortunately, my family doesn't enjoy leftovers, so I get creative in using them and that is how this recipe was born.

A majority of the time when I cook venison, I cook it as a roast. I use various methods and flavors, but there is always meat leftover. We love sandwiches in our house, so this is one of the ways that we use our leftover deer roast.

This is not your average sandwich. This recipe was inspired by a Cubano sandwich.

Origins of the Cubano, or Cuban sandwich, date back to the late 1800s. The mouthwatering combination of ham, shredded pork, and cheese hugged between sliced Cuban bread was served to immigrant Cuban workers in Florida. It is simply delicious, well-rounded, and hearty.

While my recipe is based on a Cubano, it is not exactly the same– most notably being the venison that replaces the roast pork. The ingredients below were chosen because they are easier to find at my local grocery store or just because of personal tastes. The good thing about this recipe is that it is adaptable to your favorite bread and cheeses. And the best aspect of this recipe is that I ensure none of our venison goes to waste. The following recipe makes a single sandwich.



  • Sourdough Bread
  • Butter
  • Venison roast (shredded)
  • Ham
  • Pickles, very thinly sliced (I prefer a spicy pickle or kosher dill)
  • Gouda cheese
  • Cuban mustard


Butter first slice of bread and place in a hot skillet. Spread mustard on the top of this piece of bread.

Venison Cubano 4

Begin layering ingredients onto bread in the following order: cheese, venison, ham, pickles, and then cheese again.

Venison Cubano 1

Spread mustard on the second slice of bread, place mustard side down, and then butter the top of this bread.

Once the bread has toasted on the first side, flip and toast on the other side. At this point, I will usually place skillet in a warm oven for just a minute or two to further melt the cheese because…gooey cheese, that's why!

Enjoy with a few lightly salted and peppered garden fresh tomato slices and an ice cold beer on the side!


Lynsey DavisLynsey Davis was born and raised in West Tennessee, where she spent most of her time on horseback. Her love of guns and hunting were sparked after marrying her long-time friend and high school sweetheart in 2006. Davis splits her time between shooting matches, hunting, and chasing after two rambunctious little boys. She is passionate about cooking and loves to incorporate wild game into her recipes. Davis is a contributor to North Carolina Bow Hunter Magazine. And, on top of all that- she's a full-time student, finishing up a Bachelor's of Science in Environmental Science.

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