Been a while since I've been on, glad to see the site flourishing.
I only hunted out of a saddle once this season, but figured I could contribute with my "philly cheese venison" recipe. I'm not the best cook, but I've got a few things I do well and this is one that most people seem to really like.
Plus, it's easy and delicious.
Step one, shoot, track, drag, butcher. lol
I use canned venison for this (because I "can" the bulk of my deer), but you could do just as well or better by thinly slicing up any steak from the deer like a more traditional philly cheese steak. Not much difference in preparation.
Serves 2
Ingredients:
1 Green Pepper
1 Onion
1 small jar canned venison (or a venison steak sliced thin)
Extra Virgin Olive Oil
Seasonings to your taste (salt, pepper, garlic, etc)
Rolls (hoagie, french, whatever)
Provolone Cheese
Mayo/Ketchup (optional)
Step one: Chop up a fresh pepper and onion.
Step two: Spread a small amount of olive oil in frying pan. (medium heat)
Step three: When pan is hot, add peppers and onions. Stir them occasionally until they are browning and starting to smell delicious!
***At this time you can preheat the oven to 350* and begin toasting your cut rolls.
Step four: Separate them to the two sides and turn the heat up to high. Add a drizzle more olive oil to the empty center of the pan. Then add the venison.Canned venison is already cooked, so you're really just heating it and trying to get some burn on it for the mailard reaction, so not too much oil, you're trying to sear it and heat it. You can also add crushed black pepper, salt, etc to season as you like. I usually just use a pinch of garlic, pinch of salt, and a pinch of pepper.
Step five: Once the meat is hot and has some good old carmelization going, turn the heat back down to low and stir it all up together.
As the rolls begin to toast, take them out and spread a thin layer of mayonaise, then add a slice of provolone cheese. You can put them back in to melt the provolone a little but then take them out to add meat.
Step six: Add the meat/peppers/onions to the now mostly toasted roll. Add another strip or two of provolone on top and place back in the oven. Let it go for a few minutes to really melt the cheese and finish browning the roll. 3 minutes approx.
Keep an eye on it and take it out when it looks like perfection!
Add ketchup to it (if you want) and serve it up with some potato chips or french fries (or whatever side you prefer).
Hopefully you enjoy it!
Canned venison
Peppers and onions starting to brown almost ready for the meat:
Separated and meat added:
Partially toasted bun with partially melted provolone and mayo (under the meat/peppers/onions) ready for more cheese and then back in the oven:
Final product! Eat up!!!
I only hunted out of a saddle once this season, but figured I could contribute with my "philly cheese venison" recipe. I'm not the best cook, but I've got a few things I do well and this is one that most people seem to really like.
Plus, it's easy and delicious.
Step one, shoot, track, drag, butcher. lol
I use canned venison for this (because I "can" the bulk of my deer), but you could do just as well or better by thinly slicing up any steak from the deer like a more traditional philly cheese steak. Not much difference in preparation.
Serves 2
Ingredients:
1 Green Pepper
1 Onion
1 small jar canned venison (or a venison steak sliced thin)
Extra Virgin Olive Oil
Seasonings to your taste (salt, pepper, garlic, etc)
Rolls (hoagie, french, whatever)
Provolone Cheese
Mayo/Ketchup (optional)
Step one: Chop up a fresh pepper and onion.
Step two: Spread a small amount of olive oil in frying pan. (medium heat)
Step three: When pan is hot, add peppers and onions. Stir them occasionally until they are browning and starting to smell delicious!
***At this time you can preheat the oven to 350* and begin toasting your cut rolls.
Step four: Separate them to the two sides and turn the heat up to high. Add a drizzle more olive oil to the empty center of the pan. Then add the venison.Canned venison is already cooked, so you're really just heating it and trying to get some burn on it for the mailard reaction, so not too much oil, you're trying to sear it and heat it. You can also add crushed black pepper, salt, etc to season as you like. I usually just use a pinch of garlic, pinch of salt, and a pinch of pepper.
Step five: Once the meat is hot and has some good old carmelization going, turn the heat back down to low and stir it all up together.
As the rolls begin to toast, take them out and spread a thin layer of mayonaise, then add a slice of provolone cheese. You can put them back in to melt the provolone a little but then take them out to add meat.
Step six: Add the meat/peppers/onions to the now mostly toasted roll. Add another strip or two of provolone on top and place back in the oven. Let it go for a few minutes to really melt the cheese and finish browning the roll. 3 minutes approx.
Keep an eye on it and take it out when it looks like perfection!
Add ketchup to it (if you want) and serve it up with some potato chips or french fries (or whatever side you prefer).
Hopefully you enjoy it!
Canned venison
Peppers and onions starting to brown almost ready for the meat:
Separated and meat added:
Partially toasted bun with partially melted provolone and mayo (under the meat/peppers/onions) ready for more cheese and then back in the oven:
Final product! Eat up!!!
. How did you do this season?
