The 2024 hunting season is apon us and many of you will be clearing out the remaining meat from your freezers in preparation for this years deer, elk or whatever you got lucky enough to get a tag for. And without really thinking about it too much the last of that meat will get used in the same old recipe that you have been using on all the other meat you had. Burger goes to tacos or stroganoff or patty’s for the grill, steaks go on the grill and come out great. But when’s the last time you thought of trying something new?
This is a recipe that a friend of mine gave me many years ago and I have changed a few things and added some major flavor to recently. The recipe is called “Poor Mans Cheesesteak Sandwiches” and it was for a long time a staple in my home. I broke it out of the recipe box the other day to help clean out the freezer for an elk that I hope will take it’s spot soon. I made this with some of last seasons deer that is still haunting the freezer.
The secret to the flavor in these sandwiches is the sauce that you choose to put on it. I went with a beer cheese sauce to help add a pop of flavor to the sandwich. This recipe is simple and yet will bring a smile to your face.
The recipe for the sandwich is
1 lb ground deer, elk, beef. Whatever grind you have.
3 Tablespoons Worcestershire Sauce
1 medium white onion diced in large pieces
1 bell pepper sliced in long thin slices
2 Tablespoons minced Garlic
1/4 cup red wine
In skillet sauté onions and peppers with light coat of olive oil. Once peppers are soft and onion is translucent remove to a bowl and place in microwave to keep warm. In the same skillet brown the burger, adding worcestershire sauce and garlic when most of the meat is browned. Once you reach your desired level of brown, add red wine, stir then let simmer for 5 minutes. Once the liquid is evaporated add the onions and peppers back in and cook for 5 more minutes.
My personal preference is to use a good hoagie bun but any hard roll will do. Cut the bread and lightly warm in skillet. Serve hot and add mayo to the bun.
For the cheese sauce the recipe is
2 Tablespoons Worcestershire sauce
3 Tablespoons Flour
1 Teaspoon ground black pepper
1 Teaspoon Kosher salt
1.5 Teaspoons Smoked Paprika
3 Tablespoons Butter
3 Cups Shredded cheese
1.25 cups whole milk
12oz. dark beer.
In sauce pan add butter and flour and make a rue. Add milk and cheese. warm on medium heat until cheese all melts. Add all other ingredients and bring to a light boil on medium high heat, and simmer for 5-10 minutes until smooth stirring to keep from burning. Serve hot on sandwich. This sauce is great for pretzels too.
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