My oh my....Venison Hoagies, Or you can call them Venison Po Boys. This is much like a philly steak sandwich, but we'll call it a Hoagie today.
It features marinated venison slices, with melted provolone cheese, tomatoes, sauteed onions, and special garlic mayo sauce.
The venison is sliced very thin while partially frozen and then marinated for a couple of hours before it goes onto a griddle, then a scrumptious hot hoagie is in progress.
It has so many flavors going on, first bite and you'll say "wow!". Keep a big napkin around, this is one of those "big bite" hoagies. ;-)
Venison Hoagies or
Venison Po Boys
Jane Doe Cooks....
Venison Hoagie Sandwich
Venison Po' Boy
Meet Team Marinade
2 Tbs. soy sauce
2 Tbs. worcestershire
Juice of 1/2 Lemon
1/4 Teaspoon fresh grated or ground ginger
1 Tbs minced garlic ( 3 or 4 cloves)
1/4 tsp. fresh ground pepper
4 Tbs canola or vegetable oil
Ingredients for the Hoagie
Enough of your marinated Venison for a stacked sub
1 small French bread loaf, or 1 large cut in half
1 Medium tomato sliced
3-4 slices Provolone cheese
Sauteed or Caramelized onions ( I used some caramelized onions from my freezer)
Roasted Garlic Mayo or regular mayo
How to make the Roasted Garlic Mayo:
I used about a Tbs. of roasted garlic and added it to
1/4 C. real mayonnaise. A pinch of salt and a pinch of ground black pepper. 1 Tbls. Lemon juice and about 1 Tbs. chopped or thin sliced scallions or green onions. Mix it all together until the roasted garlic distributes well into the mixture.
I started with a 1.5 lb. venison roast that was frozen and then partially thawed. I remove any silver skin or fat from the meat with a very sharp fillet knife. You can start with a smaller roast, I am preparing enough for Venison French dip sandwiches later. ;-)
Slice your venison into about 1/8" slices. You can do this with a very sharp knife, but I prefer my handy electric meat slicer below.
This is so much faster and I am able to control the thickness of the slices accurately.
Now I have a plate full of deli sliced venison. Time for the marinade!
Mix all of the marinade ingredients together and whisk it well until the oil is fully incorporated.
Place the sliced venison into a ziplock bag and add the marinade. Squeeze out as much air as you can before zipping it, then squish the meat around gently to get the marinade into it.
Place it in the refrigerator for a couple of hours, turning and squishing a couple of times during that time.
I have found that if the venison slices marinate too long they become a bit mushy and lose their sliced appearance. I've had great success at just a couple hours.
After a couple of hours, pull out the Venison and put it into a strainer over a bowl to drain off the marinade. Leave it for a few minutes to drain, then start your griddle heating
I have my griddle hot, the temp is set at about 325 degrees, and added some of the venison. On the other side I drizzled a little olive oil down and placed the tomatoes and the carmalized onions on to get heated up. You can skip putting the tomatoes on the griddle if you like, I just prefer not to have cold items on a hot sandwich.
Flip your venison after a couple of minutes, it won't take long to cook. As soon as it is slightly browned it's done. I could have drained this batch a bit more, there is a lot of liquid there. It still worked out well.
When the onions are heated and the tomatoes have a little color, move them to a plate and drizzle a little more olive oil on one side of the griddle. Place the bread onto the griddle and then top your provolone slices onto the venison for a good "melt down".
As soon as the bread is toasted, remove it and spread some of the roasted garlic mayo on it. Then add your venison and cheese on one half.
Add onions and the tomatoes. Grab a beer, put the the sandwich together and slice it in half.
I put a little bowl of the mayo out in case I want a little more on the sandwich. Tasty stuff!
Now this is a great meal for a hunter or anyone else. There is so much flavor going on, and just 1/2 the hoagie is very filling. Add any kind of toppings you like, roasted red pepper, slaw, different cheeses. It's very versatile.