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.