Crock-Pot Italian Venison Subs

Crock-pot Italian Venison Subs are loaded with delicious melt-in-your-mouth Italian flavor! You can't go wrong with Italian seasoning, peppers, onions, pepperoncini, and Provolone cheese.

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Yields: 12 Crock-Pot Italian Venison Subs

Serving Size: 1 sub roll, 2 pieces of cheese, and a half of a cup of meat.

Calories: 598

Fat: 20 g

Cholesterol: 135 mg

Sodium: 1578 mg

Carbohydrates: 51 g

Protein: 50 g

Crock-Pot Italian Venison Subs Recipe

Ingredients:

• 3 pounds of venison roast or chunks (ham, shoulder, neck, shanks)
• 5 teaspoons of Italian seasoning
• 15 ounces of tomato sauce
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 12 ounces of sliced pepperoncini, drained
• 12 Cobblestone white sub rolls, split
• 24 slices of Provolone cheese

Getting It Done:

1. Turn the crock-pot up to high. You can use a crock-pot liner or coat the inside with olive oil to make cleanup easier.
2. Trim the ham of all fat, sinew, and silver skin.
3. Sprinkle it all over with the Italian seasoning and place it in the crock-pot.
4. Pour tomato sauce over the ham and then add sliced bell peppers, onions, and pepperoncini.
5. Cook on high for about 5 to 6 hours and then shred the meat using tongs or two forks.
6. Preheat the oven to 250°F.
7. Add slices of Provolone cheese to the top and bottom of the rolls.
8. Using a slotted spoon, so excess liquids can drip, dip out about half of a cup of meat for each sandwich.
9. Place it between the cheese on the sub rolls.
10. Place the subs in the oven and bake just until the cheese melts. This should only take about 5 minutes or so.
11. Remove from the oven and serve immediately.

Ensure the meat is not dripping wet when you put it on the rolls. If not, the bread will become soggy. Also, you can add more pepperoncini before or after baking if you would like.

These subs go great with fries or chips, or you can skip the sub roll and serve it over rice or pasta. It is great as leftovers and can be frozen for later use, unassembled, of course.

I used venison ham for this recipe, but you can use beef, chicken, turkey, or whatever you have on hand. When I use venison, I usually use the bottom butt of the ham. I have used other parts as well, though. If you use the shoulder or neck, you might need to cook it a little longer. Just make sure it is tender and easy to shred with a fork, and it will be great.

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Visit my profile if you would like more delicious meals. Check out some of my recent sandwich recipes: Carolina Venison BBQ Sandwich, Sloppy Joes, Meatball Subs, and Cheesy Venison on Ciabatta.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy or my Super Simple Black Walnut Cake With Cream Cheese Icing recipe.

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