Patty melts are a cross between burgers and sandwiches, utilizing bread instead of a bun. Who doesn’t love a patty melt? Especially a venison one, with all of the onions and gooey cheese adding moisture and zing. Here’s how to make a patty melt.
Sauté onions (make the slices ultra-thin) in 2 tablespoons of butter until translucent and lightly golden (caramelized). Remove the onions from the pan.
Form the meat patty so it will fit the bread. Some people like rye, others sourdough. Use your imagination. Cook the patty to desired doneness.
Butter the bread on one side; put buttered side down on hot griddle, put one thick slice of cheese followed by onions then cooked patty, followed by another slice of cheese. Butter one side of the other slice of bread and place on top with buttered side out.
Fry until the bread is crisp but not burned, turn over and do the same on the other side. Cheese should be well melted.
Make a few patty melts and share all that venison goodness with your family and friends. Enjoy!
LEARN HOW TO BONE OUT A VENISON SHOULDER
For more outstanding step-by-step tips on cleaning, processing and preparing your own venison just like these, check out Gut It. Cut It. Cook It. by Eric Fromm and Al Cambronne, available now at ShopDeerHunting.com.