It’s that time of the year again. The time when we lose our husbands to the grunt of the bucks. All of their time planting food plots, cutting shooting lanes, hanging deer stands and preparing their clothes by hanging them in the woods will soon pay off. And hopefully, you’ll have a picture of your proud husband with his prize and a freezer full of venison.
I did not grow up in a hunting family and frankly, venison was an acquired taste. After 16 years of experimentation, I’ve learned to “hide” the flavor. To celebrate the kick off of rifle season, here’s my open face venison steak & onion sandwiches. Cheers to another hunting season and God answering our prayers for big bucks!
Venison can be tough. Start by slicing it into very thin bite sized pieces.
Next, slice a large, yellow onion.
My husband loves mushrooms. Me, not so much. And heaven help me if one touched the plate of one of my picky girls’ plates. I sauté some in a separate pan to make him happy.
Heat your pan on high. Once hot, drizzle the pan with olive oil. (You can also use butter.) Add your venison and season well with season salt.
Add onions. If your family loves mushrooms, throw them in now too.
While the venison cooks, throw some bread in the toaster. We eat plain old sandwich bread. Giving the bread a toast will help it hold up to the deliciousness that you will soon spoon over it without it going too mushy.
Sauté, stirring often, until venison is cooked through and onions are tender.
Spoon a generous helping on your toast and drizzle A1 Steak Sauce over the top.
This easy open face sandwich can go from fridge to table in 30 minutes, making it a perfect weeknight meal.
Good luck to all of the hunters! And especially my husband cause mama wants some hot sticks!
