Recipe Review: Venison Steak Sandwiches

Venison Sandwich CollageI know that this recipe is out of a lot of people’s’ comfort zone.

But I know a lot of women end up with their husband’s wild game to prepare and have no idea what to do with it.

I grew up eating venison weekly. In fact, the first ground beef I ever cooked was for a cooking class in college. I was totally grossed out by how much fat ground beef had (venison is super lean and does not requiring draining once browned).

Anyway, over the years I have heard lots of people say they don’t like wild game because it tastes gamey, etc.

Or that they don’t know how to prepare wild game.

Well I am here to win you over, and these steak sandwiches are the perfect way to start.

My dad graciously gave me a bag of venison a week ago, and I put the steaks to good use over the weekend.

I started with a 1.5 lb of cube steak (aka round steak or country steak) which is basically tenderized meat.

I cut it in 1/2 inch strips and seasoned it with seasoning salt, pepper, garlic powder, onion powder, and a little red pepper to give it a kick.

Like most recipes, it only tastes as good as it is seasoned. Don’t be afraid of spices!

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Then I set the meat aside, buttered up and toasted 6 sub rolls,

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and sautéed some onion and mushrooms over medium heat seasoned with garlic powder.

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Once the onions and mushrooms were done I removed them from the pan and then added 2 tsp of butter and all the meat.

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I let the meat brown for about 2 minutes before stirring it.

Once the meat was cooked through (about 6 minutes total), I added two tsp of butter and the onions and mushrooms.

Then I added Worcestershire sauce and hot sauce.

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Reduce heat to low and let sit for a few minutes to let the flavors combine.

Then top the sub rolls with meat mixture and a slice of provolone cheese.

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I quickly placed the finished sandwiches back in the oven just to let the cheese melt, and then I served them with baked beans and shoestring fries.

It was a soul satisfying meal for a raining Sunday afternoon. :)

Venison Steak Sandwiches

adapted from The Pioneer Woman

Makes 6 sandwiches

  • 1.5 lb cubed steak
  • 6 sub rolls
  • 1 onion, diced.
  • 1 cup mushrooms, sliced (optional)
  • 7 tbsp butter
  • 5 tbsp Worcestershire sauce
  • 2 tbsp hot sauce, or more to taste (tomato sauce could be substituted for children but the sandwiches are really not that spicy)
  • 1/2 tsp pepper
  • 1/2 tsp seasoning salt (Lawry’s or similar)
  • 1/2 tsp garlic powder plus a dash
  • 1/2 tsp onion powder
  • a dash cayenne pepper
  • 6 slices of cheese (smoked provolone, Swiss or mozzarella work great)

Preheat oven to 400°F.

Slice 1.5 lb of cube steak (aka round steak or country steak) in 1/2″ strips and season with seasoning salt, pepper, garlic powder, onion powder, and a little red pepper to give it a kick. Then set the meat aside.

Buttered up 6 sub rolls and place in the oven cut side up. Toast for 5 minutes. (Set a time so you don’t burn them!!) And then set aside. Leave the oven turned on.

While the rolls toast, in a large skillet using 1 tbsp of butter saute some onions and mushrooms over medium heat with a heavy-handed dash of garlic powder. Once the onions and mushrooms are done (about 5 minutes) remove them from the pan.

Add 2 tsp of butter and all the meat to the skillet over medium high heat. Allow the meat to brown for about 2 minutes before stirring it. Once the meat is cooked through (about 6 minutes total), add two tsp of butter, onions, mushrooms, Worcestershire sauce and hot sauce. Reduce heat to low and let sit for a few minutes to let the flavors combine.

Then top the sub rolls with meat mixture and a slice of cheese. Finish sandwiches in the oven just to let the cheese melt (about 3 minutes).

This meal won’t win any beauty contests, but it sure is tasty. Enjoy!

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2 thoughts on “Recipe Review: Venison Steak Sandwiches

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