Duration
30 minutes
Serves
4
This sandwich is one that you could whip up at the tailgate. You can save yourself time by cubing the venison at home. I like this recipe because it’s a good way to quickly transform tougher, whole muscles into tender bites.
A bladed meat tenderizer tool is an easy, quick way to mechanically tenderize meat, especially when you don’t need it to look pretty. You can use the same tool to make chicken-fried venison. The top and bottom rounds are perfect for this recipe. If you don’t have a bladed meat tenderizer tool, a meat mallet would also work here.
Ingredients
- 2 lbs. venison round
- 1 large onion, sliced
- Lawry’s Seasoned Salt, to taste
- 1 stick butter
- 2 tbsp. softened butter
- ¼ cup Worcestershire sauce
- Freshly cracked pepper, to taste
- Salt, to taste
- 4 slices of cheese, cut in half
- Bunch of arugula
- Horseradish sauce
- 4 hoagie rolls
Also works with
Special equipment
Preparation
- Remove silver skin from the venison roast and cut against the grain into ⅓-inch slices. Next, use the bladed meat tenderizer tool to cube venison on both sides—don’t be shy about it. Next, cut the cubed venison into 1-inch strips. Season generously with Lawry’s Seasoned Salt.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add sliced onion with a pinch of salt and sauté until softened and translucent. Add a couple dashes of Worcestershire sauce and cook onion until caramelized to your liking, stirring frequently and adjusting heat as needed. Remove onion from the pan and set aside.
- Add remaining stick of butter to the pan and increase the heat to medium high. Once hot, brown venison strips and cook to your liking. Then stir in caramelized onion and remaining Worcestershire sauce. Season with salt and pepper to taste.
- Spread softened butter on the inside of split hoagie rolls and toast in a clean skillet or in the oven. Fill rolls with venison and onion mixture, cheese, arugula, and horseradish sauce to taste. Serve immediately.
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(2)This sandwich is one that you could whip up at the tailgate. You can save yourself time by cubing the venison at home. I like this recipe because it’s a good way to quickly transform tougher, whole muscles into tender bites.
A bladed meat tenderizer tool is an easy, quick way to mechanically tenderize meat, especially when you don’t need it to look pretty. You can use the same tool to make chicken-fried venison. The top and bottom rounds are perfect for this recipe. If you don’t have a bladed meat tenderizer tool, a meat mallet would also work here.
Ingredients
- 2 lbs. venison round
- 1 large onion, sliced
- Lawry’s Seasoned Salt, to taste
- 1 stick butter
- 2 tbsp. softened butter
- ¼ cup Worcestershire sauce
- Freshly cracked pepper, to taste
- Salt, to taste
- 4 slices of cheese, cut in half
- Bunch of arugula
- Horseradish sauce
- 4 hoagie rolls
Also works with
Special equipment
Preparation
- Remove silver skin from the venison roast and cut against the grain into ⅓-inch slices. Next, use the bladed meat tenderizer tool to cube venison on both sides—don’t be shy about it. Next, cut the cubed venison into 1-inch strips. Season generously with Lawry’s Seasoned Salt.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add sliced onion with a pinch of salt and sauté until softened and translucent. Add a couple dashes of Worcestershire sauce and cook onion until caramelized to your liking, stirring frequently and adjusting heat as needed. Remove onion from the pan and set aside.
- Add remaining stick of butter to the pan and increase the heat to medium high. Once hot, brown venison strips and cook to your liking. Then stir in caramelized onion and remaining Worcestershire sauce. Season with salt and pepper to taste.
- Spread softened butter on the inside of split hoagie rolls and toast in a clean skillet or in the oven. Fill rolls with venison and onion mixture, cheese, arugula, and horseradish sauce to taste. Serve immediately.