Fried venison tenderloin, sautéed Portobello mushrooms, sliced garlic, fresh spinach leaves, Parmesan cheese and Asiago cheese all on a toasted wheat bun with a buttered crust–and it’s only 354 calories! Can it get any better than that?
Yes, I said 354 calories, plus it’s low in cholesterol and sugar and they are very high in vitamin A and have several other vitamins and protein. I could go on and on about this sub, but I’ll just say one more thing…
Go buy a takeout steak sub and tell me how many calories, etc…it has.
- 1 lb venison tenderloin, sliced thinly
- 6 wheat sub rolls, (I prefer Cobblestone Bread Co.)
- 2 cloves of garlic, diced
- 6 oz Portobello mushrooms, sliced
- 1 oz (28.5g) Parmesan cheese
- 1 oz (28.5g) Asiago cheese
- 4 oz Fresh spinach
- 1 1/4 tsp. vegetable oil for frying
- 1 Tbsp. melted butter (optional)
- First, slice the tenderloin as thin as possible--at least 1/8" thick.
- Put 1 tsp. of vegetable oil in a electric skillet heated to 350 F or about medium high if you're using a stove top.
- Fry the venison tenderloin pieces just until done, which if they are 1/8" thick should be about 1 minute on each side.
- While the venison is frying, chop the mushrooms, dice the garlic (keep the mushrooms and garlic separate) and line a plate with paper towels.
- Once the venison is done, remove from heat and place the pieces on the paper towel lined plate. Then cut the pieces to bite-sized pieces. This makes the sandwich easier to eat. You don't have to do this step.
- Clean the skillet. Grab a few paper towels with a set of tongs and gently rub the pan until it comes clean.
- Add 1/4 tsp. of vegetable oil to the same pan and heat it back to 350 F or medium high and add the Portobello mushrooms and sauté.
- Once they are done, remove from heat and place in a bowl for later.
- Next, assemble the subs. Spread the sub bun open so that we can place all of the goodies in it.
- Sprinkle 2 tsp. each of Parmesan and Asiago cheese on each side of the sub.
- Then sprinkle garlic and add 7 leaves of spinach to each side of the sub.
- After that add about 1 tsp. of mushrooms and then the fried venison. Top with 7 more leaves of spinach and finally, 2 tsp. of Parmesan and Asiago cheese.
- There's different ways you can fix these Venison Steak Subs. You can eat them as they are, heat them in a microwave for about 35 seconds, or you can toast them in the oven at 350 for about 5 minutes and brush the top with melted butter.
- If you heat them, leave them open and fold it together after heated.
© Deer Recipes
Take a look at our Venison Steak Subs slideshow:
The nutrition information below does not include the butter for the sub roll because it’s optional. If you butter your rolls and you’re on a diet, please be sure to add in the extra calories, etc…for the butter.
The good, the bad and the delicious…
- Venison Steak Subs are low in cholesterol and sugar and are very high in vitamin A and vitamin B6.
- There are no bad points!
Venison Steak Subs Nutrition Facts
Nutrition Grade: B
|Yields: 6 Servings
||Serving Size: 1 Sub
||Calories from Fat 60
||% Daily Value*
| Total Fat 6.7g
| Saturated Fat 2.2g
| Trans Fat 0.0g
| Cholesterol 8mg
| Sodium 589mg
| Potassium 200mg
| Total Carbohydrates 41.5g
| Dietary Fiber 4.7g
| Sugars 5.6g
| Protein 28.8g
||Vitamin A 37%
||Vitamin C 11%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make this recipe more diet-friendly…
- The sodium might be a little high for those of you on a low-sodium diet. The majority of the sodium in this recipe is coming from the sub roll. You could replace the Cobblestone wheat sub rolls with one that has less sodium. You could also use less of the Parmesan and Asiago cheese or omit it completely–I’ve done this myself and it’s still great.