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Venison Philly Cheese Steak Recipe
Hillbilly:
Robert, I thought that was you. Everybody has always called me hillbilly because, well, I'm a hillbilly :) I'm from the Smokies down in western NC.
CastIron:
--- Quote from: Pappy on January 30, 2008, 08:35:42 am ---Yum Yum, ;D ;D Hope GreB don't see this,he will be on the way to your place. ;D Or
want me to try that at the cabin. ;D Sound good,both of them I'll have to give that a try. :)
Pappy
--- End quote ---
Pappy I bet we could use that new fangled feather slicer you got to get the meat real thin ;D
Hey Tom the next time you slice up a roast try a good size one and take the "sheets" of meat and spread on a layer of cooked rice mushrooms and peppers and roll them up and grill lightly then place in the oven for about 30min or so to finish.
Postman:
Sounds good - best part, ya dont have to go to Phiadelphia!
My favorite deer dishes involve taking tenderloin, pounding it out a bit, and doing Italian restaraunt veal recipies, like marsalsa, piccatta, ect. Tastes better than the 15$ veal in the restaraunt.
OldBow:
--- Quote from: tom sawyer on January 29, 2008, 06:01:18 pm ---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.
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You really need a slicer but I think if you had great patience you could do it with a knife.Sounds good. Bet I could slice it that thin with my Sandoku knife.
CastIron:
Maybe you should have shown a picture of the sandwich at full draw and the thread could have stayed GregB Will surely find it now ;D ;D
or a new title baguette backed venison with pepper and onion lams :)
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