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Rueben on a Ritz

Recipe by: Jonathan Bowman

The pastrami for this recipe comes from Hunter Angler Gardener Cook – Hank Shaw’s Wild Food Recipes ( (If you don’t have pastrami and don’t have time to make it, you could take a backstrap or inner tenderloin (sweet meat) from a deer and slice it thin followed by a quick searing.)

For the Russian dressing, you can buy it premade or find an online recipe and use ingredients you most likely have already in your refrigerator.


Ritz crackers (or any crackers made to serve with cheese)
Pastrami or corned venison
Swiss cheese
Russian dressing

How to Prepare

  1. Put a layer or two of meat on each cracker.
  2. Add 1-2 teaspoons of Russian dressing to each cracker. Just however much you want.
  3. Add a small heap of sauerkraut (optional, but encouraged)
  4. Add enough Swiss cheese to each pile to cover the top so that it melts over the sides of the meat and sauerkraut.
  5. Turn the oven on 350⁰F and cook until the cheese melts (just a few minutes).
  6. Plate and serve!