This sandwich is a great way to use almost any game meat. You could substitute the venison for a similar meat like elk or rabbit or even any wild game bird with a breast big enough for a sandwich. I kept this version pretty simple because it helps things not slide around and fall apart so much, but you can absolutely add whatever sandwich materials you like!
One thing to keep in mind when cutting your steaks is the thickness of your cuts. Depending on how big of a muscle you're cutting from will determine how thick you cut them. You will probably want to start with a steak about ½ to one inch thick before pounding them out. If you’re using a bird or rabbit thighs instead, you’ll still want to pound out the meat a little.
Prep time : 10 min Cooking time: 5 min Servings: 2-4
- Venison roast or steaks, or whatever game meat you're using
- Sliced pickles
- Iceberg or Romaine lettuce
- ½ cup mayonnaise
- Hot sauce and pickle juice, to taste
- ½ cup all purpose flour
- Sesame hamburger buns (or any bun), toasted
- 1qt canola oil, for frying
- Pre-heat the oil to 350 degrees over medium high heat.
- Take your steaks (or cut thick slices from your roast) and pound out to about 1/4 inch thick. Season generously with salt and pepper and let sit about 5 minutes.
- While you wait, thinly slice the lettuce and season the mayonnaise with the hot sauce and pickle juice to your liking. I like it heavy with the hot sauce.
- Once your oil is at temp you’re ready to fry; dust the venison in the flour, knock off any excess and drop the venison into the oil. Fry for about 3-4 minutes, try to avoid cooking it all the way through. Season again with salt as it comes out of the oil.
- Now it’s time to build your sando! Assemble using the sandwich materials to your liking. I like to be pretty heavy handed on the fixings. A little extra spicy mayo, pickles and crunchy lettuce is not a bad idea.