Venison Cheesesteak
In the tradition of the Philly cheesesteak sandwich, this recipe is a quickie that’ll fool some of yourfriends who claim that they don’t like the taste of venison
Servings: 4 servings
Ingredients
- 3 cups trimmed venison steak
- Salt and pepper
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 garlic cloves
- 2 cups mushrooms, thinly sliced
- Tabasco sauce
- 8 slices provolone cheese
- 4 Italian rolls, split
Instructions
- Place venison in a freezer for an hour or so until the meat is almost frozen. Using a sharp, thin bladed knife, slice the meat as thinly as possible. Allow to thaw completely, wrap with paper towels to absorb blood, and season liberally with salt and pepper.
- Heat olive oil in a large, heavy skillet or griddle over medium-high heat. Add onions, peppers, and garlic. Cook until onions are lightly browned. Add mushrooms, and sauté with onions and peppers until soft.
- Move vegetables to one side of the skillet and add sliced venison. Cook meat until lightly brown, but not overcooked. Season with a dash or two of Tabasco.
- Mound meat into 4 rectangular piles, about the size of the Italian rolls. Top with equal portions of the vegetable mixture. Top with 2 slices of cheese for each mound, and let melt.
- Using two spatulas, scoop up each portion of meat and vegetables, and place in Italian rolls.