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.
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
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.