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If you’ve been advised to cut back on red meat...you may think life as you know it is over.
But if you substitute heart-healthy venison for beef,
you can still enjoy your favorite dishes...like Philly steak sandwiches!
Take 2 pounds of venison round steak and slice into very thin pieces using a sharp knife.
It’s easiest to do when the meat is frosty, but not frozen.
If you’re concerned about a gamey taste, soak the meat overnight in salt water or milk.
Salt and pepper the meat, then dredge it in flour.
Brown the meat in a small amount of oil in a skillet over medium heat.
After meat is browned, add ½ cup of water, top with onion rings,
cover and simmer over low heat until the meat is tender.
Slice a long loaf of French bread length-wise.
Spread butter or margarine on each side and sprinkle with garlic powder.
Lay slices of meat on the bottom half of bread, topping it with onions if desired,
Spread cheese over the meat and onions, top with the other half of the bread.
Wrap the sandwich in foil, heat in 300 degree oven until the bread is crusty.
Cut into serving-size pieces and serve with sliced pickles, peppers, tomatoes, and your favorite condiments.
Either as a cold-weather lunch or as casual party fare,
a Philly venison steak sandwich is always a hit!