But I know a lot of women end up with their husband’s wild game to prepare and have no idea what to do with it.
I grew up eating venison weekly. In fact, the first ground beef I ever cooked was for a cooking class in college. I was totally grossed out by how much fat ground beef had (venison is super lean and does not requiring draining once browned).
Anyway, over the years I have heard lots of people say they don’t like wild game because it tastes gamey, etc.
Or that they don’t know how to prepare wild game.
Well I am here to win you over, and these steak sandwiches are the perfect way to start.
My dad graciously gave me a bag of venison a week ago, and I put the steaks to good use over the weekend.
I started with a 1.5 lb of cube steak (aka round steak or country steak) which is basically tenderized meat.
I cut it in 1/2 inch strips and seasoned it with seasoning salt, pepper, garlic powder, onion powder, and a little red pepper to give it a kick.
Like most recipes, it only tastes as good as it is seasoned. Don’t be afraid of spices!
Then I set the meat aside, buttered up and toasted 6 sub rolls,
and sautéed some onion and mushrooms over medium heat seasoned with garlic powder.
Once the onions and mushrooms were done I removed them from the pan and then added 2 tsp of butter and all the meat.
I let the meat brown for about 2 minutes before stirring it.
Once the meat was cooked through (about 6 minutes total), I added two tsp of butter and the onions and mushrooms.
Then I added Worcestershire sauce and hot sauce.
Reduce heat to low and let sit for a few minutes to let the flavors combine.
Then top the sub rolls with meat mixture and a slice of provolone cheese.
I quickly placed the finished sandwiches back in the oven just to let the cheese melt, and then I served them with baked beans and shoestring fries.
It was a soul satisfying meal for a raining Sunday afternoon. :)
Venison Steak Sandwiches
adapted from The Pioneer Woman
Makes 6 sandwiches
- 1.5 lb cubed steak
- 6 sub rolls
- 1 onion, diced.
- 1 cup mushrooms, sliced (optional)
- 7 tbsp butter
- 5 tbsp Worcestershire sauce
- 2 tbsp hot sauce, or more to taste (tomato sauce could be substituted for children but the sandwiches are really not that spicy)
- 1/2 tsp pepper
- 1/2 tsp seasoning salt (Lawry’s or similar)
- 1/2 tsp garlic powder plus a dash
- 1/2 tsp onion powder
- a dash cayenne pepper
- 6 slices of cheese (smoked provolone, Swiss or mozzarella work great)
Preheat oven to 400°F.
Slice 1.5 lb of cube steak (aka round steak or country steak) in 1/2″ strips and season with seasoning salt, pepper, garlic powder, onion powder, and a little red pepper to give it a kick. Then set the meat aside.
Buttered up 6 sub rolls and place in the oven cut side up. Toast for 5 minutes. (Set a time so you don’t burn them!!) And then set aside. Leave the oven turned on.
While the rolls toast, in a large skillet using 1 tbsp of butter saute some onions and mushrooms over medium heat with a heavy-handed dash of garlic powder. Once the onions and mushrooms are done (about 5 minutes) remove them from the pan.
Add 2 tsp of butter and all the meat to the skillet over medium high heat. Allow the meat to brown for about 2 minutes before stirring it. Once the meat is cooked through (about 6 minutes total), add two tsp of butter, onions, mushrooms, Worcestershire sauce and hot sauce. Reduce heat to low and let sit for a few minutes to let the flavors combine.
Then top the sub rolls with meat mixture and a slice of cheese. Finish sandwiches in the oven just to let the cheese melt (about 3 minutes).
This meal won’t win any beauty contests, but it sure is tasty. Enjoy!