What you'll need : 

Italian loaf of bread (from your local bakery)

1lbs. Deli Ham

1lbs. Deli Turkey

American Cheese

Lettuce

Sriracha

Jalepenos (or pickles - both add a little touch)

Mayo (whatever brand you prefer)

1000 Island Dressing

​

Building a sandwich is pretty self expiatory  but this sandwich is the sandwich of all sandwiches. This hearty sandwich is perfect for on the boat, or to even warm you up with some spice in your deer stand.

What you'll need : 

1/2 lbs. of Venison Backstrap

Chibata Buns

Mayo

Sriracha

Montreal Steak Seasoning 

​

Pan fry your venison backstrap with Montreal Steak Seasoning in "burger sized" chunks. Butter the buns and set into a pan to toast as desired. Mix mayo and sriracha to desired spicey-ness. Once your venison is cooked through and at desired doneness, let set for 5 minutes for juices to fully soak in. Slice into 1/4 inch slices. Spread on your aoli onto your bun, add venison.

I recommend also adding leafy greens to complete this sandwich.

​

What you'll need: 

1lb Venison Backstrap

Tortilla Shells

Black Beans

Mexican Rice

Yellow onion

Red & Green Peppers

Whatever else liked on fajitas, sour cream, salsa, etc.

​

Preheat oven to 350 Degrees Fahrenheit 

Pan fry peppers and onions. Season the backstop with salt & pepper. Sear backstrap on the stove top until all sides are browned, then put into the over for 8 minutes. Let rest for 5 minutes before cutting into thin slices.

​

Build your Fajitas!

​

​

​