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Ingredients
• Venison backstrap or eye fillet
(If using backstrap, ‘velvet’ first to prevent toughness: thinly slice, marinate in 1 tbsp bicarbonate of soda for 25–30 mins, rinse and pat dry.)
• 4 bread rolls
• 2 tablespoons olive oil
• ½ green capsicum, thinly sliced
• ½ red capsicum, thinly sliced
• 1 white onion, thinly sliced
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon sweet paprika
• 1 teaspoon Worcestershire sauce
• 180–200 g cheese (about 6 slices — cheddar, gouda, provolone, mozzarella, or Swiss
Preparing the ingredients.
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Method (Makes 4)
1. Preparation: If using backstrap, velvet as above. Thinly slice venison, onion, and capsicums.
2. Sauté veggies: Heat oil in a large pan over medium heat. Add onion and capsicums; cook until nearly translucent.
3. Cook venison: Add venison to the pan. Season with salt, pepper, garlic powder, onion powder, paprika, and Worcestershire. Stir until cooked through.
4. Add cheese: Top with cheese and stir until melted and combined.
5. Assemble: Toast rolls lightly, fill with the cheesy venison mix, and serve warm
21°C