Deer Hunting Gourmet Sandwich
Savor the bold flavors of the wild with the Deer Hunting Gourmet Sandwich, a hearty and upscale twist on the classic sandwich. Featuring tender venison backstrap, seared to perfection and enhanced with a smoky blend of salt, black pepper, and garlic powder, this recipe brings the rich, earthy taste of wild game to your table. Layers of caramelized balsamic onions, creamy lemon-Dijon aioli, fresh peppery arugula, and melted provolone cheese are carefully nestled within warm, toasted hoagie rolls, creating a mouthwatering medley of flavors and textures. Perfect for hunting season or anytime you're craving a rustic yet refined bite, this sandwich is quick to prepare—ready in just under 45 minutes—and guaranteed to impress. Whether you’re a venison enthusiast or a sandwich aficionado, this gourmet creation will quickly become a favorite!
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Recipe Information
Ingredients
- 0.5 pounds Venison backstrap (or tenderloin)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Garlic powder
- 1 medium Sweet onion
- 3 tablespoons Extra virgin olive oil
- 1.5 tablespoons Balsamic vinegar
- 0.25 cups Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Lemon juice
- 2 Crusty hoagie rolls (or ciabatta rolls)
- 1 cup Arugula (or mixed greens)
- 2 slices Provolone cheese
Instructions
Season the venison backstrap with salt, black pepper, and garlic powder. Let it rest at room temperature for 10 minutes.
While the venison rests, slice the sweet onion into thin rings.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and caramelized (about 15 minutes). Stir in balsamic vinegar during the last few minutes of cooking, then set the onions aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and increase heat to medium-high. Sear the venison for 3 to 4 minutes per side, or until it reaches your desired level of doneness (medium-rare is recommended). Remove from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
In a small bowl, mix together mayonnaise, Dijon mustard, and lemon juice to create the aioli. Set aside.
Preheat the oven broiler. Slice the hoagie rolls in half lengthwise and lightly toast them under the broiler for 1 to 2 minutes, or until golden brown.
Spread the aioli generously on both halves of the toasted rolls.
Layer arugula, thinly sliced venison, caramelized onions, and a slice of provolone cheese on the bottom half of each roll.
Close the sandwiches with the top half of the roll, press gently, and serve warm. Enjoy your Deer Hunting Gourmet Sandwich!
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 291 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
