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- Aug 18, 2022
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Broke out one of my last packages of steaks for this one tonight.
Thin sliced the venison (freeze it for 20-30
minutes before you slice and it’s easier to get it thinner) than marinated the in a bit of red wine vinegar, t garlic salt, t onion powder, few turns of pepper, T of W sauce, and some olive oil. Sautéed the onion then took the venison out of the marinade and added it to the pan
. When it was almost done I added some provolone in the mix and then put it on the rolls and added some more provolone to the top, tossed it in the oven for a few minutes to melt the cheese and toast the bun.
Thin sliced the venison (freeze it for 20-30
minutes before you slice and it’s easier to get it thinner) than marinated the in a bit of red wine vinegar, t garlic salt, t onion powder, few turns of pepper, T of W sauce, and some olive oil. Sautéed the onion then took the venison out of the marinade and added it to the pan
. When it was almost done I added some provolone in the mix and then put it on the rolls and added some more provolone to the top, tossed it in the oven for a few minutes to melt the cheese and toast the bun.