From: Chef Todd Gray, Equinox, Washington, DC. Yield: 4 servings.
1 lb. Cervena Venison, Denver leg cut
1 cup balsamic vinegar
¼ cup soy sauce
½ cup red wine
¼ cup maple syrup
3 garlic cloves, sliced
to taste, salt and pepper
2 Tbsp. canola oil
4 rosemary ciabatta rolls
½ cup caramelized onions
1 cup red wine veal stock, light in consistency for dipping
3 cups house-made fingerling potato chips
Prepare marinade with vinegar, soy, red wine, maple syrup and garlic. Place venison into marinade and refrigerate 4-6 hours.
Preheat oven to 350°F. Remove venison from marinade. Season meat on all sides. Sear venison in hot pan with canola oil; place in oven for 20 minutes, until medium rare. Remove from oven and allow to rest.
Thinly slice Cervena Venison to ⅛” thickness, as you would for roast beef. Cut ciabatta rolls lengthwise. Layer Cervena and caramelized onions on bread. Heat red wine veal stock and place into small ramekin.
Reheat sandwich in oven until warm. Serve plated with sauce and a generous amount of fingerling chips.