Venison Steak Sandwich

Give me all the steak sandwiches, please! This is not the time, nor the place to be using up those higher-end cuts; in fact, this is the opportunity to maybe use up that pack of steaks that has been rolling around in the freezer for a while. The only non-negotiable? Making sure to cut the steak against the grain, to prevent a chewy mouthful.

 

Ingredients

4 panini rolls

4 sirloin (or other comparable cut) moose or elk steak

Salt and pepper, to taste

Several tablespoons of butter

 

2 medium yellow onions, finely sliced

2 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp cane sugar

 

1/2 cup mayonnaise

3 garlic cloves, minced

1 tsp lemon juice

1 tbsp extra virgin olive oil

 

Greens (like arugula) for adding onto the sandwich, if desired

How To Make Venison Steak Sandwiches

In a cast iron pan over medium-low heat, caramelize the sliced onions in a bit of olive oil. Stir occasionally. Once the onions have caramelized, stir the balsamic vinegar and sugar into the onions and remove from heat.

 

In another pan, melt the butter over medium heat. Season the steaks with salt and pepper and cook for a couple minutes per side, aiming for medium rare. Remove from heat and allow to rest for a couple minutes before slicing thinly. While the steak is cooking, whip together a quick aioli for the sandwich – stir the mayonnaise, minced garlic cloves, lemon juice and extra virgin olive oil together in a small jar.

 

To prepare the sandwich, slather the bun with aioli, then place greens (if using), sliced steak and top with the caramelized onions. Serve with fries on the side. Makes four sandwiches.