Cooking with Kokanee Quinn: Venison Horseshoe Sandwich Recipe

Mar-28-26 by Angela Montana

If Kokanee Quinn’s quest for the ultimate venison sandwich were a movie, this recipe would be the part where the hero finally finds the Holy Grail (and it’s covered in beer cheese). After searching the internet high and low for a meal that actually does justice to a deer meat, Kokanee Quinn finally struck gold with this recipe.

They took the 1920s traditional “Horseshoe” and booted the traditional ham and Texas toast and replaced it with venison and sourdough.

Venison Horseshoe Sandwich by The Meateater

Ingredients:

The Patties: 1 lb ground venison, salt, pepper, garlic/onion powder, Worcestershire.
Cheese Sauce: Butter, flour, milk, 2/3 cup beer, German stone-ground mustard, truffle salt, smoked paprika, and 2 cups of sharp cheddar.
The Rest: 2 lbs of seasoned fries and 4 thick slices of toasted sourdough.

The Play-by-Play

Step	Action
1. The Sauce	Whisk butter and flour for a minute. Add milk, beer, and spices. Keep it low—do not simmer. Remove from heat and whisk in cheese until velvety.
2. The Meat	Season the venison and form four patties. Sear in a hot cast iron pan for 3–5 minutes per side.
3. The Deglaze	Pour a splash of your remaining beer into the hot pan to lift all those savory bits into the meat.
4. The Stack	Toast on the bottom, patty in the middle, a “horseshoe” of fries on top, and a literal flood of truffle-beer cheese over everything.