Venison Steak Subs

by Tony Sepeda
(Rome NY)

Slice desired amount of venison as thin as possible. Works best when semi-thawed.

Next fill a bowl with just enough milk to cover venison. Sprinkle a little oregano, salt, pepper, garlic salt and onion powder in milk. Stir and add venison... let sit in fridge overnight.

Add entire contents in a large skillet along with mushrooms,peppers and onions if you choose to.

Once meat is completely browned add a large bag of mozarella cheese over top of venison and allow cheese to melt.

Next lightly baste sub rolls with butter and sprinkle a little oregano, garlic salt and onion powder and toast on a seperate skillet.

Last step is grab spatula and scoop into sub rolls and enjoy!