Foodie Friday: The Secret to Venison Steak Sandwiches

Venison is perfect for steak sandwiches. While it’s OK to just grill a venison steak and put it between two pieces of crusty bread, there’s a better and more classic way to make steak sandwiches.


Venison Steak Sandwich

Tender, melt-in-your-mouth venison steak sandwiches make outstanding meals that cooks of all skill levels can pull off. (Photo courtesy


The secret is to thin-slice raw venison into thin strips, then flash-cook them in a dab of oil. Use ultra-chilled (not quite thawed out and just a little frozen) meat, so you can slice it ultra-thin.

Sauté some onion and pepper slices first and have them ready to go. Don’t use too much oil with the steak — you want it to sear fast and cook up quickly. Use Hoagie rolls, French bread or other good hard-crusted buns, and pile up the meat. Add the veggies, au jus on the side and call it a French dip. Top with some provolone cheese (the hot meat and veggies will melt it), and you have a Philly cheese steak sandwich. Enjoy!


Deer Processing: How to Remove a Venison Backstrap



Gut It Cut It Cook It is one of several great venison cookbooks available in 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