Whitetail Cheese Steak Sandwich

My eight year old daughter was butchering an aged whitetail hindquarter yesterday and she had an idea. She wanted something like a burger, but without the meat being ground. After some discussion and experimentation she and I essentially re-invented the Philly cheese steak by shaving very thin sheets of meat from the hindquarter, soaking them in pepper and Worchestershire sauce, and cooking them in a pan as sandwich meat.

It worked brilliantly. I ate about four of them over the course of the night until I was physically incapable of taking another bite.

Ingredients:

Approximately 4 oz. of thinly shaved venison hindquarter
Butter, 2 tablespoons
Worchestershire sauce, 1 tablespoon
Ground pepper, 1 tsp
Finely minced fresh onion, 1 tbsp
1 slice of American cheese
Mayonnaise
A tomato
A sub roll

Briefly marinade the venison in the worchestershire sauce and pepper. Melt the butter in a pan on medium heat. Cook the sliced venison in the butter for about two minutes. When the meat is still pink and almost cooked, use a spatula to gather it together on the pan into a patty-like arrangement. Sprinkle the onion over the meat and drop a slice of cheese over it. Cover the pan for about 30 seconds, which should be long enough to rapidly melt the cheese. Slide the cheese-covered meat onto your sub roll, which should ideally be toasted and already dosed with the mayo. Add some sliced tomato and you're all done.

Is this recipe rocket science? No. There is nothing very complicated about it and yet I could not stop eating these things. The sandwich in the photo was made after I had run out of buns and sub rolls and was putting them together with regular sliced bread.

[Photo copyright 2011 by Jackson Landers]