Name: Smoky Venison Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb Maui Nui Striploin (Medallions, Loin Filet, Sirloin); 4 crusty medium-sized rolls; 1 large or 2 small cloves of garlic, finely minced to a paste; ½ cup diced piquillo or roasted red peppers; 2 tsp smoked paprika dulce (sweet); 2 tsp ground cumin; 1 tsp fine sea salt or table salt; 6 tbsp mayonnaise; 4 handfuls of mixed salad greens; null Juice from half a lemon; 3 tbsp olive oil, divided; 4 thin slices of Manchego cheese (optional)

PREP TIME:

15 min.

COOK TIME:

15 min.

SERVES:

3 - 4

Directions

Step 1

In a medium bowl add the venison, 1 Tbsp olive oil, smoked paprika, cumin, and salt; mix thoroughly to coat the meat and set aside. In a small bowl add the garlic and mayonnaise; whisk to incorporate and set aside. Toast or fry up the rolls.

Step 2

In a large skillet heat 1 Tbsp olive oil over medium heat. Add the venison and cook, turning frequently, until richly browned and done to your liking – for medium-rare about 4 minutes total. Remove to a cutting board and let rest.

Step 3

Spread the garlic mayo lightly on both sides of the rolls. Add a quarter of the diced peppers to the bottom of each roll. In a large bowl add the greens and dress with remaining tbsp olive oil and lemon juice.

Step 4

Slice the venison into roughly ¼-inch thick slices. Start building the sandwiches by adding peppers, cheese, and salad greens. Slice in half and enjoy!