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Venison Philly Cheese Steak Recipe
tom sawyer:
Just getting hungry and thought I'd relay a recipe we tried this weekend. I was inspired by the Hardees commercial for their latest burger that has Philly cheese steak meat on it. I pulled a venison roast out of the freezer, let it thaw a bit and then cut it wafer thin with a meat slicer. we're talking 1/16" thick slices, it took awhile. You really need a slicer but I think if you had great patience you could do it with a knife.
I lightly sauteed some onions and green pepper slices and set them in a bowl. Then I fried the meat a handful at a time in some grease and added a dahs os soy sauce and some garlic powder during the frying. I put that in another bowl. Then I made each sandwich by toasting the bun, then heating a generous portion of the meat, onions, and peppers together for a minute while melting a piece of American cheese over it. This was scooped on the bun and served immediately while it is still steaming.
It was as good as any Philly cheese steak I've had.
Dano:
Sounds great to me, course I'd rather eat home cookin that fast food any day.
Hillbilly:
Lennie, I've made those before and they're great. Except I have to use a knife, don't have a slicer. Half-frozen meat is easier to slice thin. I like bambi tips too-made just like stir-fried beef tips except using venison with the peppers, onions, and mushrooms. I'm suddenly getting hungry now, for some reason. :)
wvfknapper:
I'll take two ta go ;D
I cut up 3 deer this past fall and we fix it all kinds of ways, Thanks for something new to try,,,,, We Had Bear steaks fried with tators and onions for supper, mm-mmm good.
wvflintknapper
tom sawyer:
Hillbilly that sounds like something good to do with a tenderloin, I'll definitely give that a try soon.
WV whats bear taste like? Pretty much like deer?
I forgot to menton, I am also trying something new with another deer roast. I'm trying to make my own homemade corned beef/pastrami out of a venison roast. I found a recipe for the brine online, it has salt, sugar, and a bunch of different spices. It doesn't use canning salt but there are recipes that call for it. I'm brining the meat right now, its supposed to take a few days at least. I checked it tonight and it needs another day or two I think. It smells like corned beef already though. I have to see how to cook it after the curing, then I'll turn it into pastrami by coating one side with cracked pepper and coriander. Ought to be some good eatin', I'll keep you posted.
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