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Venison “Buck on Weck”

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Venison “Buck on Weck”

This is a play on beef on weck, a sandwich found primarily around Buffalo, NY.


  • 2 venison steaks, 1-2 inches thick
  • 1 French baguette, cut into thin slices
  • Stuart’s Spices Caraway Seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Optional: fresh horseradish or horseradish sauce


  1. Over medium-high heat on the grill or in a cast-iron pan, cook the venison medium to medium rare, using salt and pepper to taste.
  2. While the steaks are cooking, toast the slices of baguette.
  3. With a brush, cover each slice with a light coat of olive oil.
  4. Sprinkle kosher salt and caraway seeds onto each slice.
  5. Once steaks are done, let them rest for five minutes before thinly slicing against the grain.
  6. Add the thin slices of venison on top of the baguette slices, and top with horseradish if desired.
  7. Serve and enjoy!


Fun facts about beef on weck: The traditional version is made similarly, but with kimmelweck rolls instead of a baguette. The baguette lends a nice, lightweight flavor to the venison which makes it perfect for this recipe.

Kimmelweck rolls are topped with kosher salt and caraway seeds, hence adding them to these open-faced sandos! The beef is typically cooked rare and sliced incredibly thin. Restaurants will often serve a beef on weck with the top bun dipped into Au Jus, but that’s always optional.