Re: Favorite game recipe's
The venison favorite around here is fillet sandwiches.
Take frozen sections of fillet (that’s backstraps for the Nugent crowd) and half thaw them.
Being extremely careful of the fingers, slice as thin as possible on a mandaline slicer.
Add in whatever venison spices you like. Personally, we use dry hickory seasoning from Cajun Injector; blackening seasoning from the Hog’s Breath Saloon in Key West (will need to order some online since we haven’t been there in two years and the supply is getting low); and some raw cane sugar. But you can use anything you like such as garlic, onion, Cajun, etc. We just like to keep it simple.
Mix the meat with those dry rubs while heating a skim of olive oil (the better grade, the better) in a skillet (preferably, cast iron that has been seasoned for years, maybe decades). Heat the oil until smoking hot, the add the venison. SPLATTER ALERT!!!!
Constantly toss the venison until it changes color, indicating that it is done. Time varies by the amount, obviously, but a typical skillet full will take less than five (5) minutes.
Dump the venison in a Tupperware container, including any juices that come out of the meat during cooking.
Douse the hot meat with a generous amount of Italian dressing, the better the dressing, the better (preferably Terea’s Lake Shore Deli dressing — get 12 bottles anytime anyone from here is near Erie).
Seal the Tupperware tightly and shake vigorously to coat the meat. It is okay, preferred, actually, if a pool of dressing lies in the bottom of the container.
Place the container in the fridge for 24 hours.
Before serving on a hard roll (preferably Portuguese), shake the container again to recoat the venison with the extra dressing that remained in the container.
Season to individual taste when the meat is on the roll with grinder sea salt and cracked black pepper. Add a sprinkling of shredded cheddar cheese.
Get ready to make more.
The poster formally known as Duncsdad
Everything I say can be fully substantiated by my own opinion.