Categories: venison

Ingredients

• Venison tenderloin
• Shredded mozarella cheese
• Sea salt
• Fresh ground black pepper
• 1 large red onion
• 1 large sweet red pepper
• 1 yellow pepper
• Baby portobello mushrooms
• Olive oil
• Minced garlic
• Garlic horseradish sauce
• Sandwich rolls or hoagie buns

Directions

1. Clean and remove silver skin, slice back strap thin. Use a meat slicer and set the thickness setting on 1 which is about 1/8 inch maybe just a little thinner.

2. Once sliced, put the sliced venison in a large container and season lightly with ground sea salt and fresh ground black pepper and toss to season evenly then refrigerate for an hour while i prepare the rest of the ingredients.

3. Dice one large red onion one large sweet red pepper one yellow pepper and some baby portobello mushrooms.

4. Saute them in a little olive oil with some minced garlic until soft. Cook the venison on medium heat on a cast iron griddle.

5. Toast a sandwich roll or medium hoagie bun in a 350 degree oven for 8 or 10 minutes or until lightly toasted.

6. Spread any condiment you prefer (garlic horseradish sauce) on the toasted bun then layer your venison, veggies and finally some shredded mozarella cheese.

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