Venison-Sheepshead Cheesesteaks
Figured I would post another recipe here while I whipped this up last night. This is one of my favorite ways to “transform” venison to something very familiar to most people, along with my favorite mushroom (aka maitake, hen of the woods). Substitute portobellos or whatever if you don’t have sheepshead. This was the last of my frozen shrooms, can’t wait until September rolls around to get some more.
This is a great use of the hindquarter roasts. Since I was just cooking for myself, I used a small piece of loin from the chuck region.
1) Slice the meat across the grain as thin as you possibly can. It helps if you do it while partially frozen. If the slices are much larger than a silver dollar, give them a rough dice. You don’t want minced meat, but not real huge pieces either. Throw some pepper on it, and just a hint of soy sauce and worchestshire. Just adding a little flavor, don’t want to soak it and end up steaming the meat. Marinate while you cook your mushrooms.
2) Get your mushrooms sautéing over medium heat. Mushrooms and butter. That’s all you need. Don’t be shy with the butter, it’s good for you now. Enjoy it until the experts change their mind again.
3) Cook the mushrooms until they are nicely browned, and all the moisture is cooked out (especially with frozen mushrooms). Remove into another dish, and set aside. Cooking with frozen sheepshead, just throw them directly in the pan, don't defrost.
4) Throw a splash of oil or butter in the pan you cooked the mushrooms in, and sweat some diced onions. Push them off to the side once they start to get translucent.
5) Get the pan smoking hot, and throw the meat in. You are aiming for a very quick sautee, stirring to cook evenly. About 90 seconds max if your heat is right. If you have too much meat to cook that quickly, do it in multiple batches. Throw some provolone cheese on to melt if you can anticipate the timing right, if you are thinking you may overcook it by doing so, just remove from the heat then add cheese.
6) Give your bread a quick toast on the skillet soaking up that oily crispy mushroom meat goodness. Any good fresh hoagie bread works, or if it's what you have, a 3 day old loaf of italian will do.
7) Assemble and enjoy with a good crisp IPA (or miller lite if it’s all you have). Say no to mayo, it is so gross. Mustard all the way. Serve with a nice bright side salad or sauteed greens if you are aiming for balance to impress people. Or if your wife and kids are away for the evening and you are feeling lazy, chips work too.
Figured I would post another recipe here while I whipped this up last night. This is one of my favorite ways to “transform” venison to something very familiar to most people, along with my favorite mushroom (aka maitake, hen of the woods). Substitute portobellos or whatever if you don’t have sheepshead. This was the last of my frozen shrooms, can’t wait until September rolls around to get some more.
This is a great use of the hindquarter roasts. Since I was just cooking for myself, I used a small piece of loin from the chuck region.
1) Slice the meat across the grain as thin as you possibly can. It helps if you do it while partially frozen. If the slices are much larger than a silver dollar, give them a rough dice. You don’t want minced meat, but not real huge pieces either. Throw some pepper on it, and just a hint of soy sauce and worchestshire. Just adding a little flavor, don’t want to soak it and end up steaming the meat. Marinate while you cook your mushrooms.
2) Get your mushrooms sautéing over medium heat. Mushrooms and butter. That’s all you need. Don’t be shy with the butter, it’s good for you now. Enjoy it until the experts change their mind again.
3) Cook the mushrooms until they are nicely browned, and all the moisture is cooked out (especially with frozen mushrooms). Remove into another dish, and set aside. Cooking with frozen sheepshead, just throw them directly in the pan, don't defrost.
4) Throw a splash of oil or butter in the pan you cooked the mushrooms in, and sweat some diced onions. Push them off to the side once they start to get translucent.
5) Get the pan smoking hot, and throw the meat in. You are aiming for a very quick sautee, stirring to cook evenly. About 90 seconds max if your heat is right. If you have too much meat to cook that quickly, do it in multiple batches. Throw some provolone cheese on to melt if you can anticipate the timing right, if you are thinking you may overcook it by doing so, just remove from the heat then add cheese.
6) Give your bread a quick toast on the skillet soaking up that oily crispy mushroom meat goodness. Any good fresh hoagie bread works, or if it's what you have, a 3 day old loaf of italian will do.
7) Assemble and enjoy with a good crisp IPA (or miller lite if it’s all you have). Say no to mayo, it is so gross. Mustard all the way. Serve with a nice bright side salad or sauteed greens if you are aiming for balance to impress people. Or if your wife and kids are away for the evening and you are feeling lazy, chips work too.
