January 24, 2014
Food Fight Friday: Shredded Venison Sandwich vs Venison Heart Pita Sandwich
By David Draper
Meat and bread has been a staple for humans since well before John Montagu, the Earl of Sandwich, is credited with inventing the concept in the 18th century. Throughout history, hunters have enjoyed this combination in some shape or form, and it’s safe to say it’s one of the most popular ways to enjoy the harvest—as evidenced by this week’s Food Fight.
IndianaAntler’s Shredded Venison
There's not much to this dish: Loaded baked potato salad, shredded venison barbecue, and cole slaw for a topper with some super-hot chilies. The shredded venison comes together pretty easily. All you need is a crock pot, a venison roast, your favorite barbecue sauce, Worcestershire sauce, garlic, onions, and peppers. I used a neck roast cut into chucks mixed with all those ingredients in a slow cooker for 10 hours. For shredding, just use two large forks inside the crock pot to pull everything apart. Drain some water off the top, if there is any, then add a little more sauce and let it cook for another hour or so and you are in business. If you didn't tell somebody it was venison, they would have no idea. Enjoy!
Nick Granto’s Venison Heart Pita
Venison heart pita. This was my last deer of the season, and I always save the heart. I cleaned it well and cut it fairly thin crosswise into circles. I sprinkled some Montreal steak seasoning on it and quickly fried it with sliced jalapeños in a cast-iron pan that was lightly coated in olive oil. Just as it was done, I melted provolone cheese on top took it out of the pan and lightly sprinkled salt and pepper on it then stuffed it into a warm pita. Great end to my season.
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