Venison Steak Sub
Ingredients:
- 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. Parmesan cheese
- 1 oz. Asiago cheese
- 4 oz. fresh spinach
- 1 1/4 tsp. vegetable oil for frying
- 1 Tbsp. melted butter (optional)
Getting it done:
- First, slice the tenderloin into bite-sized pieces as thin as possible–at least 1/8″ thick.
- Put 1 tsp. of vegetable oil in an electric skillet heated to medium-high.
- Chop the mushrooms, dice the garlic (keep the mushrooms and garlic separate) and line a plate with paper towels.
- Fry the venison tenderloin pieces just until done, which if they are 1/8″ thick should be about 1 minute on each side.
- Once the venison is done, remove from heat and place the pieces on the paper towel-lined plate.
- 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 medium-high. Add Portobello mushrooms, sauté, remove heat and save for later.
- Next, assemble the subs. Spread the sub bun open and 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.
- Add about 1 tsp. of mushrooms and then the fried venison. Top with 7 more leaves of spinach and 2 tsp. of Parmesan and Asiago cheese.
- You serve as is, or heat them in a microwave for about 35 seconds and serve, 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 them together after heated.
Stay Healthy
Yield: 8 Venison Steak Subs
Serving Size: 1 Sub
Calories: 367
Fat: 6
Carbohydrates: 45
