Foodie Friday: Venison Patty Melt Goodness

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.

TRY THIS VENISON NECK ROAST PHILLY CHEESE RECIPE

Foodie Friday: Venison Patty Melt Goodness — The patty melt is an outstanding alternative to the usual venison bacon cheeseburgers, though you could add whatever extras you want to it. The rye or sourdough bread and onions make them a solid choice for venison anytime. (Photo courtesy gettyimages.com)

Directions

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.

TIPS FOR GRILLING THE PERFECT VENISON

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!

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LEARN HOW TO BONE OUT A VENISON SHOULDER

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YOUR GUIDE TO PROCESSING & PREPARING VENISON

Gut It Cut It Cook It is one of several great venison cookbooks available in ShopDeerHunting.com with tips and recipes for your hard-earned venison. It includes proper field dressing and butchering to storing and preparing your venison. In this info-packed book you’ll find checklists and descriptions of tools you’ll need to get the job done right and affordably, advice for shot placement and ammunition, step-by-step photos and instructions for proper field dressing and skinning, the best tips for butchering, wrapping and freezing venison, and much more. You’ll also get a bonus CD of 50 venison recipes, field dressing chart and meat cuts chart. See it and other great venison cookbooks here. — Cick to learn more …

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.