Venison sandwich recipe

[Tippman]

Hey looking for a lost venison philly type sandwich recipe. I had it printed off but lost it,was posted back a year or two ago possibly by Labs. Couldn't find it with the search function. Anyone have that or others you want to post...Thanks

[Dark Cloud]

Heres a quick easy one I do. Take loin or the best seamless steaks out of the hind leg and cut them into medalions between an 1/4-1/2 inch thick. then I'll pound em fairly flat with a meat mallet. Now i'll either do one of two things with them.

1) flour, egg wash, and seasoned bread crumbs. Or

2) salt and pepper them, then into flour.

Now heat up a little bit of oil to med-high and just brown em up a minute or two on each side.

Put them on a roll or bread of choice with a little catchup and your favorite cheese, your all set.

Of course you could add some sautee'd onions and or mushrooms also.

My friends mom makes these to take hunting and she adds some homemade roasted red peppers in garlic oil. They are awesome even cold!

[LABS4ME]

How about this one... not philly style (though I love those too!) but MMM MMM... CUBAN STYLE!

sandwich

Good Luck!

Ken

[Tippman]

Thanks those both look good and I'll try them both, but not the one I was looking for yet. It was basically slicing the venison very thin and frying it with mushrooms and onions and piling it up on a toasted bun, but I'm probably missing something there.

[Dark Cloud]

Tippman - I have done what your looking for like you said but added a little salt, pepper, and granulated garlic or some montreal steak seasoning. Thin and not over cooking the meat is key...

[LABS4ME]

I was just going to post more or less what Dark Cloud posted...

Slice up a medium white onion into thin strips.

slice up 1/2 - 1 green pepper into strips

1 clove of garlic smashed or really chopped fine

6-8 oz. of fresh mushrooms sliced

saute above in olive oil w/ a pad of butter, starting with the peppers, then onions, then mushrooms and then garlic. saute over med. - med. low until peppers and onions are soft. Set a side in bowl

Slice venison thin and flash fry... I usually use butter or a little bacon grease here... adds some flavor and fat. You want it slightly pink... remove from pan and season with garlic powder, salt and pepper. (or montreal seasoning as Dark posted)

Butter two halves of a hoagie sprinkle a slight amount of garlic powder on the butter, put some swiss on the bottom half, then meat, then pepper/onions and another layer of swiss. From here you can either fold it over and eat as is or pop it under the broiler for a couple minutes to toast the hoagie and really get the cheese bubbly.

Good Luck!

Ken

[jbdragon17]

I posted a venison philly recipe a while ago.

I actually use left-over veni steak

Cut it real thin...Sautee in olive oil with onions, mushrooms and peppers if you like. Season to taste.

While I am warming the meat I have a sliced french loaf buttered on both sides with the cheese of your choice melting. Once the meat mix is ready just add it to the sandwich and you are ready to go.