If you’ve got blacktail in the freezer, this venison cheesesteak is worth your time. Sourced from the rugged islands of Southeast and Kodiak, Sitka blacktail deer offer rich, lean meat perfect for slicing thin and searing hot. Pair it with peppers, onions, mushrooms, and melted cheese for a fast, filling meal that puts your wild harvest to good use.

venison cheesesteak

Recipe By Charles Weiner

Ingredients:

  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 8 ounces button mushrooms,   medium sliced
  • 1.5 lbs blacktail deer top round,   thinly sliced (can also use backstrap,    round steak, bottom round or sirloin)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 8 ounces of Monterey Jack cheese,   thinly sliced (can substitute with   provolone, Swiss or mozzarella)
  • 6 hoagie rolls
  • 1/2 tsp garlic powder
  • 2 tsp Worcestershire sauce
  • Salt and pepper to taste

Directions:

Step 1: Sauté vegetables

In a large skillet over medium heat, add 1 tbsp butter and 1 tbsp olive oil. Add mushrooms and cook for 2 minutes. Add peppers and onions and cook for 5 more minutes. Add salt and pepper to taste. Remove from the pan and place in a bowl; set aside.

Step 2: Sauté deer

In a large skillet over medium heat, add 1 tbsp butter and 1 tbsp olive oil. Add deer to the pan, being careful to not overload the pan. Flip after 1 minute, then cook 1 more minute and remove. Add salt and pepper to taste. Continue until all of the deer is cooked.

Step 3: Melt the cheese onto the rolls

Preheat oven to 375ºF. On a baking sheet, place all 6 hoagie rolls open faced onto the sheet. Divide the cheese equally among the rolls, and place it on top of the rolls. Bake for 5 minutes or until the cheese has melted.

Step 4: Combine deer and vegetables

Add deer and vegetables back to the skillet over low heat. Add 2 tsp Worcestershire sauce, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Stir to combine, cook for about 2 minutes.

Step 5: Assemble the venison cheesesteak

Divide the deer/vegetable mixture equally among the 6 rolls and place on top of the melted cheese. Plate and serve.

For more recipes like these venison cheesteaks, check out the Hunt Alaska recipe library.