Crescent Lake
Eagle River
The Northwoods
Rhinelander Area
St. Germain
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Print Recipe Buffy's Northwoods Kitchen: Venison Sandwiches
Posted 03/06/2019

Hunting Camp Venison Sandwiches

2 pounds venison Roast or steaks, sliced thin, against the grain
1/4 cup Worcestershire sauce
1/2 cup beef broth
3-4 cloves of garlic, diced
salt and pepper
smoked paprika (if desired)
your favorite steak seasoning (I love Milwaukee Iron from the Spice House)
1 green bell pepper cut into strips
1 red bell pepper cut into strips
1 or 2 onions cut into strips (what ever color you like)
1 pound mushrooms sliced ( I like a mix of white button and baby bello)

In a large bowl with a tight fitting cover place the venison, worcestershire sauce, beef broth, garlic, salt and pepper, smoked paprika and steak seasoning. Cover and shake well to coat. Place in the frig to marinate overnite or longer. (depending on what cut of venison you are using, you can marinate up to 3 days to help tenderize the meat. The tougher the cut the longer you marinate)
Remove the venison from the marinade (set aside the marinade) and place in a heavy bottomed skillet or pan that has equal parts of olive oil and butter heated over medium high heat. Cook the venison for a few minutes, stirring often. Add in the mushrooms,and cook stirring til the mushrooms are mostly cooked through, add in the onions and peppers and cook til cooked through, but slightly crisp.
In a sauce pan heat the marinade to a boil and boil for 2 minutes to use as an aujus' for the sandwiches if desired.
Serve the meat and veggies on crusty rolls or french bread. If desired, top the sandwiches with a slice of a good melting cheese.
8 generous servings
Buffy's Northwoods Kitchen
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