"Sometimes, you get tired of the same ol' same ol' with the backstrap. We have all had it chicken fried or wrapped with bacon, so sometimes it's nice to try new things. Venison is as good as it gets, so you don’t have to do too much to it because you still want to respect the integrity of the animal. These are great for get togethers or tailgates." - Justin Martin
Venison Sliders
Recipe courtesy of Justin Martin
www.duckcommander.com
@jmartinduckman
Ingredients:
• One backstrap (I used whitetail)
• Two whole bell peppers
• One whole onion
• Worstershire sauce
• Sliced cheese (personal preference is fine)
• Favorite seasoning
• Hawaiian Rolls
Instructions:
Slice backstrap against the grain of the meat (otherwise, it is a tough pull in sandwich form).
Place in W sauce and put it fridge for a bit.
Slice bell peppers and onions. Cook veggies until tender in fat of your choice (I prefer butter). Remove from heat and set aside.
Remove venison from fridge and drain marinade off.
Season generously with your favorite rub/seasoning.
Place in cast iron skillet on med/high heat with fat of choice. Two minutes each side is all that is needed.
Slice Hawaiian rolls in half. On bottom half, place generous portions of venison and veggies. Top with cheese of your choice.
Place top half of rolls back on and brush with butter/garlic. Place in oven on 375 degrees farenheit until roll tops are browned to your preference (usually 8-10 mins).
Serve and enjoy!
