Italian Venison Sandwich

 

Deliciously Italian flavored ground venison, slices of mushrooms, green peppers, and purple onions mixed with sauce and topped with lots of cheese and placed inside a steak roll.

 

 

The Italian Venison Sandwich is so simple to make. It seriously takes only 15 minutes and clean-up is easy too. You can’t get any simpler than that.

I got this recipe from Mrs. Paula Greer–mom of my friend Michael Cantrell of Pure Instinct Hunting and Wicked Wild Outdoors and it is the bomb! Mrs. Greer knows what she’s doing in the kitchen! This is a must try!

My son Chase said these sandwiches are better than anything you’ll get from Subway and he loves Subway sandwiches, so that’s a huge compliment. Immediately after I made them the first time he was already putting in a request for them for the next week. Now it’s a family favorite!

Thanks for sharing your recipe with us Mrs. Paula Greer!

 

Ingredients

• 1 lb venison, ground
• 1 green bell pepper, sliced thin
• 1 purple sweet onion, sliced thin
• 6 oz. of mushrooms, sliced thin
• 14. oz. can of pizza sauce
• 8 oz. mozzarella cheese, shredded
• 1/2 tsp. of oregano
• 1/2 tsp. of basil
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Arnold Premium Italian Steak Rolls, 6 ct

Instructions

1. Crumble venison and add salt, pepper, garlic powder, basil, and oregano and mix well, breaking the venison up.
2. Cook on medium-high heat until done, about 7 minutes and then add and cook the green bell pepper, onion, and mushroom slices until tender.
3. Add pizza sauce and stir well and then top with about 1/2 the cheese, reserving the rest of the cheese for topping later (or add all of the cheese) and let cook till cheese is melted
4. Spoon this mix into hoagie rolls.

 

Watch and Share the Facebook Video…

 

Paula says she likes to top hers with a drizzle of Italian dressing, more mozzarella cheese, and a few slices of tomato and pepperoncini peppers. Whatever you add to your Italian Venison Sandwich don’t forget to add in those extra calories, fat, etc…

 

The good, the bad and the delicious…

 

 

Share this wild game recipe on Facebook or Twitter