1/2 cup of Kraft shredded Mozzarella cheese (or cheese of choice)
1/2 cup Lawry’s Herb and Garlic with Lemon Juice Marinade
Spray oil as needed
Getting it done:
First, slice the venison and add 1/2 cup of marinade. Put it in a re-sealable bag. Make sure the marinade is all over the meat and let it marinate overnight.
When ready to use, slice all veggies and make sure they are dry. Then drain any excess liquid from the venison. It’s ok if you don’t get it all. You don’t want it completely dry.
Preheat a pan to medium-high heat and spray with oil. Add the venison and fry until done, which should be only a few minutes, depending on the thickness. Remove the venison from the pan and set it aside.
In another pan heated to medium-high heat, spray with oil and add the mushrooms and fry for a minute and then add all the rest of the veggies and lightly fry until somewhat wilted, which should be only 2.5 – 3.5 minutes.
When done, turn the heat to low or warm and mix the fried venison with the veggies and spread evenly in the pan, and then sprinkle cheese over the top.
Cover the pan for maybe 30 seconds in order for the cheese to melt.
Divide into six servings, remove from heat, and serve immediately.