Venison Tenderloin Sandwiches |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here in the Adirondack Mountains of upstate New York, venison is a staple food. My son-in-law supplies me with venison for these savory sandwiches. Prepared this way, the meat becomes very tender. Patricia El-Zoghbi, Wells, New York Ingredients:
2 large onions, sliced |
2 cans (4 ounces each) sliced mushrooms, drained |
1/4 cup butter, cubed |
1/4 cup worcestershire sauce |
8 venison tenderloin steaks (12 ounces), about 3/4 inch thick |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1/2 teaspoon salt, optional |
4 hard rolls, split |
Directions:
1. In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet.
2. Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms. Yield: 4 servings.
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