1 lb. venison backstrap or tenderloin, cut into small thin slices
1 12 oz. bottle of Stubb’s Chicken Marinade, Citrus & Onion
8 slices of Pepper Jack Cheese
1/4 cup of butter
8 slices of Flowers or Sunbeam white Texas Toast
1 large yellow onion, sliced
2 tsp. olive oil, for frying
Getting it done:
First, fix the small thin slices of venison backstrap or tenderloin. Place them in a bowl and add Stubb’s Chicken Marinade, Citrus & Onion and mix it well. Cover and refrigerate for at least 24 hours. Then drain the liquid from the tenderloin slices.
Preheat a large electric skillet to 350 F and add 1 tsp. of olive oil.
Fry the deer slices for no longer than a minute per side–just long enough to get done.
When done, remove them from the heat and place them on a paper towel-lined plate for later.
Take a few paper towels and clean the pan using your spatula.
Heat the pan to 250 F and slice the onion and add 1 tsp. of olive oil to the pan and lightly fry the onions for a few minutes. Set aside for later.
Again, wipe the pan with paper towels and then preheat it to 300 F.
Add a tablespoon of butter to the pan and once it’s melted, lay two pieces of Texas Toast in the pan, making sure each piece is in butter.
Next, layer the ingredients on one piece of the toast as follows: 1 full slice of pepper jack cheese, tenderloin, onions, 1/2 slice of pepper jack cheese, tenderloin, onions, and then the other 1/2 slice of pepper jack cheese.
Then place the other piece of Texas Toast on top with the buttered side out and put the lid on the skillet so the cheese will melt nicely.
Leave it for about 2 minutes. Use a spatula and lift up the corner of the sandwich and look to see if it is nicely browned. If so, gently turn it over and brown the other side.
When done, place the sandwiches in a platter lined with paper towels. This will keep them from getting soggy and will remove any excess butter.
Yields: 4 Pepper Jack Venison and Onion Sandwiches
Serving Size: 1 Pepper Jack Venison and Onion Sandwich