Venison Tenderloin Sandwiches Recipe

Venison Tenderloin Sandwiches Recipe photo by Taste of Home

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Here in the Adirondack Mountains of upstate New York, venison is a staple food. My son-in-law supplies me with venison for these savory sandwiches. Prepared this way, the meat becomes very tender. — Patricia El-Zoghbi, Wells, New York

This recipe is:

Quick

Diabetic Friendly

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Venison Tenderloin Sandwiches Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

2 large onions, sliced
2 cans (4 ounces each) sliced mushrooms, drained
1/4 cup butter, cubed
1/4 cup Worcestershire sauce
8 venison tenderloin steaks (12 ounces), about 3/4 inch thick
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt, optional
4 hard rolls, split

Directions

In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet.
Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms. Yield: 4 servings.

Diabetic Exchanges: One serving (prepared with margarine and without salt) equals 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable; also, 423 calories, 819 mg sodium, 85 mg cholesterol, 39 gm carbohydrate, 30 gm protein, 16 gm fat.

Originally published as Venison Tenderloin Sandwiches in Taste of Home February/March 1997, p37

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts