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Nevada Foodies: Open-Faced Venison Patty Sandwich

If you follow some of my wild game concoctions on social media, you know I don’t always post the recipes on the website. Sometimes I just want to share different ways to prepare wild game using the basic staples that most of us have in the refrigerator. And most of the time I don’t even know how I should name them or categorize them… hahahaha!

venisonpatty-broil3 Venison Patty

For this recipe, I prepared 4 venison patties with a creamy mayonnaise spread, sautéed vegetables and Swiss cheese all on top of toasted flatbreads. When all of these flavors are melded together under the broiler, the end result is an open-faced venison patty sandwich full of mouthwatering flavors.

Makes 4

Ingredients

  • 1 pound ground venison
  • 8 mushrooms, sliced
  • 1 red bell pepper, sliced
  • 2 spring onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 slices Swiss cheese
  • 4 flatbreads
  • Kosher salt and freshly ground black pepper

Mayonnaise Spread

In a small bowl, mix all ingredients until blended and smooth.

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon French tarragon
  • 1 tablespoon lemon juice

Preparation

Preheat oven to 400° F.

Divide the ground venison into 4 individual portions and form into thin and wide patties. The patties should be about the same width as the flatbreads. Season with kosher salt and freshly ground black pepper.

Heat a skillet over medium heat and add the butter along with the olive oil. Add the mushrooms, bell pepper and spring onions sautéing until golden brown. Remove from skillet and set aside. Add the venison patties to the skillet and cook until browned. Remove from heat when done.

Place the flatbreads on a non stick baking sheet and bake in oven until golden brown. Remove from oven and set the oven to broil.

Continue reading and print the directions for  “Open-Faced Venison Patty Sandwich” here

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