Our recipe for Sous Vide Venison French Dips puts a gamey, elegant spin on the classic French dip sandwich. Using sous vide to gently bring a venison roast to the perfect temperature locks in moisture and flavor, giving you consistently tender, sliceable meat. A quick sear creates a caramelized crust, while a rich au jus—made from the bag juices, aromatics, beef stock and a splash of red wine—adds depth and a savory dipping sauce. Melted Havarti provides a mild, creamy counterpoint to the robust venison for an impressive, hands-off meal that’s ideal for family dinners or entertaining.
Sous Vide Venison French Dips
If you have a venison roast in the freezer and want an outstanding sandwich, this recipe is an excellent choice. The sous vide method ensures even doneness and a consistently juicy roast, while minimal hands-on time yields a restaurant-quality result. The au jus is concentrated with flavor from the cooking juices and vegetables, and the finished sandwiches are both comforting and refined.
Helpful Equipment
Key tools that make this recipe easier include a reliable sous vide immersion circulator and a pot or container large enough to fully submerge the sealed roast. Sous vide weights or heavy utensils can help keep the bag submerged. For the best slices, a meat slicer or a very sharp carving knife makes thin, even cuts simple. A good knife sharpener and a sturdy cutting board are useful for prep and finishing.
Why You’ll Love This Dish
- Perfectly Cooked Meat: Sous vide guarantees tender venison at your preferred temperature every time.
- Deep, Flavorful Au Jus: Cooking juices combined with sautéed aromatics, beef stock and wine make a rich dipping sauce.
- Creamy Havarti: Melts smoothly over the warm meat, balancing the savory flavors.
- Effortless Elegance: Minimal active time produces an impressive result for special occasions or weeknight dinners.
- Flexible Serving Options: Serve with roasted vegetables, a bright salad, or your preferred starchy side.
Recipe Shopping List
This list covers the main components. Refer to the ingredient amounts in the recipe card below for exact quantities.
Roast
- Venison roast
- Salt
- Pepper
- Garlic powder
- Beef tallow (or another high-heat fat)
- Fresh thyme
Au Jus
- Juices from the sous vide bag
- Beef stock
- Onion
- Celery
- Carrots
- Garlic
- Dry red wine (optional)
- Salt and pepper
Sandwich Components
- French rolls (or your preferred sandwich rolls)
- Butter
- Havarti cheese (or Swiss/Provolone as alternatives)
How to Make This Recipe (Overview)
Below is an overview of the process. The full recipe card further down contains exact measurements and step-by-step instructions.
- Season and Sous Vide: Season the venison and seal it with beef tallow; cook sous vide at 130°F (about 54°C) for 4–8 hours for tender, sliceable roast.
- Make the Au Jus: Combine bag juices with beef stock, chopped vegetables and wine; simmer to concentrate flavors, then strain.
- Sear the Roast: Pat the roast dry and sear in hot tallow until browned on all sides; rest 10–15 minutes.
- Slice Thinly: Shave the roast into very thin slices for tender, easy-to-dip meat.
- Assemble Sandwiches: Toast buttered rolls, pile on venison, drizzle a little au jus, top with Havarti and melt before serving with extra au jus for dipping.
Recipe FAQ
Wrap sliced venison tightly in foil or store in an airtight container in the refrigerator for up to 3 days. Store the au jus in a sealed container for up to 4 days. Reheat gently to avoid drying the meat.
Reheat slices gently in a skillet over low heat with a splash of au jus to keep them moist. Warm the au jus separately in a small saucepan before serving.
Yes. You can sous vide the venison ahead of time, chill after bathing and sear and slice just before serving. Reheat briefly in a warm oven or skillet with some au jus to refresh the meat.
Meat: Substitute beef roast if you prefer. Cheese: Swiss or Provolone can replace Havarti. Wine: Omit the wine and use extra beef stock if you want an alcohol-free au jus.
Serve This With
- Roasted potatoes: Fingerling or baby potatoes tossed with rosemary and garlic.
- Crisp salad: Fresh greens with a bright lemon vinaigrette to cut the richness.
- Beer or red wine: Both pair nicely with the savory meat and au jus.
More Recipe Ideas
- Perfect Grilled Asparagus
- Air Fryer Shrimp
- French Onion Stuffed Meatballs
- Venison Osso Bucco
- Reverse Seared Venison Sirloin Steak
Sous Vide Venison French Dips
Incredibly flavorful and tender, these sous vide Venison French Dips are a delicious way to showcase venison with minimal hands-on effort.
Ingredients
Roast
- 3 pound venison roast
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 4 tablespoons beef tallow (use 3 tablespoons in the bag and reserve 1 for searing)
- 2 sprigs fresh thyme
Au Jus
- Juices from the sous vide bag
- 1 cup beef stock
- ½ onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 clove garlic, smashed
- ¼ cup dry red wine (optional)
- Salt and pepper to taste
Sandwiches
- 8 French rolls
- 8 tablespoons butter
- 16 slices Havarti cheese
Instructions
- Season: Sprinkle salt, pepper and garlic powder evenly on all sides of the roast.
- Bag: Place the roast and 3 tablespoons of beef tallow into a vacuum-seal or heavy-duty zip-top bag with the thyme and seal.
- Sous vide: Cook in a water bath set to 130°F (54°C) for at least 4 hours, ideally 8 hours for optimal texture.
- Make au jus: Remove the roast, reserve the juices from the bag and transfer them to a saucepan. Add the beef stock, chopped onion, celery, carrots, garlic and wine. Simmer for 30 minutes, then strain and set the au jus aside warmed for serving.
- Sear: Pat the roast dry and melt remaining beef tallow in a skillet over medium-high heat. Sear the roast on all sides until nicely browned. Then rest for 10–15 minutes.
- Slice: Shave the roast into the thinnest slices you can for tender bites.
- Assemble and melt: Butter and toast the rolls. Pile shaved venison on a warmed griddle or skillet, pour a little au jus over the meat, top with two slices of Havarti, and cover until the cheese melts.
- Serve: Place the melted venison in the toasted rolls and serve with extra au jus for dipping.
Nutrition Information (per serving)
Calories: 687 • Total Fat: 38g • Saturated Fat: 23g • Trans Fat: 1g • Unsaturated Fat: 12g • Cholesterol: 239mg • Sodium: 1115mg • Carbohydrates: 26g • Fiber: 2g • Sugar: 1g • Protein: 58g