VENISON STEAK AND CHEESE SANDWICHES

By Wendy Hyde
IG: girlgamechef
Website: www.girlgamechef.com

Serves: 4
Prep and cook time: 40 minutes

With this Venison Steak and Cheese Sandwich recipe, a venison roast is sliced paper-thin and quickly marinated in a flavor-packed sauce that becomes a dark, rich coating on the cooked meat. Baking the assembled sandwiches in a hot oven crisps up the rolls and makes them warm, melty, juicy crowd-pleasers.

A note on the ingredients – Wendy uses a specific bottle sauce available online, but you can substitute any Japanese-style steak sauce you prefer.

Find more recipes from Wendy Hyde at: www.girlgamechef.com/get-cooking

Ingredients

·      2 pounds venison roast

·      1/2 cup Tonton Hibachi Japanese Steak Sauce

·      1/2 teaspoon crushed red pepper flakes

·      Freshly ground black pepper

·      6 ounces button mushrooms

·      2 medium red, yellow, or green bell peppers

·      6 Tablespoons clarified butter or grapeseed oil

·      Kosher salt

·      1/4 cup A-1 Hearty Steak Sauce

·      4 large Kaiser rolls

·      Mayonnaise

·      8 slices American cheese

·      3 Tablespoons melted butter

Instructions

1.     Use a sharp knife to cut roast into large chunks and freeze for about 2 hours until a knife can be inserted in the center with some slight resistance. Use the same sharp knife to slice meat very thin. Then rough chop the sliced meat several times to yield small pieces and put them into a medium bowl.

2.     Add Japanese steak sauce, crushed red pepper flakes, and black pepper. Toss to coat meat and set aside.

3.     Slice peppers and onions into 1/2-inch strips and cut mushrooms into 1/4-inch slices and set aside.

4.     Preheat oven to 400 degrees F.

5.     Heat a large, heavy skillet over high heat and add 3 Tablespoons of the clarified butter or oil. Sear half of the meat just until cooked through (do not brown). Transfer meat to a bowl and cover to keep warm.

6.     Scrape skillet clean, add remaining 3 Tablespoons butter, then remaining meat, cook, then transfer to bowl with the already-cooked meat. Do not clean the skillet this time.

7.     Reduce heat to medium-high, add mushrooms and cook until most of the liquid has evaporated. Add the peppers and onions and a pinch of salt, and sauté until almost tender but not soft, scraping up all the browned bits in the pan.

8.     Stir in the meat and A-1 sauce and cook, stirring constantly for about 1 minute until meat is thoroughly coated with sauce. Remove from heat. Taste and adjust seasoning if necessary.

9.     Cut the top off of each Kaiser roll close to the edge to create a bowl shape. Remove the bread in the middle, leaving the bottom and sides intact. Slice any extra bread off the top to make a flat base; this will be the lid of the sandwich.

10.  Spread a little mayonnaise on the bottom half of each Kaiser roll, followed by a slice of cheese. Then top with some of the meat mixture. Top the meat mixture with another slice of cheese and cover with trimmed Kaiser roll top.

11.  Brush the top and bottom of each roll with a light coating of melted butter, wrap tightly in aluminum foil, and warm in the oven for 15 minutes.

12.  Remove from oven, cut each sandwich in half, and serve with dill pickles and potato chips.