I had venison tenderloin that I found in the back of the freezer, so needless to say it needed to be used. My family loves sandwiches, so I figured what better than to use the meat in a sandwich. I wont deny that this recipe has a few more steps than many want to take for a sandwich, but the end result is so worth all the effort.
3lb. Venison Tenderloin, sliced thin
1 C Cold Coffee
1/2 C Italian Dressing
1 Green Bell Pepper, sliced thin
1 Red Bell Pepper, sliced thin
1 Yellow Onion, sliced thin
2 T Butter
2 T Worcestershire Sauce
Garlic Salt and Pepper to taste
8-10 Sub Rolls
Thin Sliced Provolone Cheese
Optional: Sautéed Mushrooms, Banana Peppers or Jalapeno Peppers
1 Stick Unsalted Butter
1/3 C Lawry’s Steakhouse Marinade
-Place tenderloin in sealable bag pour in Italian dressing and coffee, seal and refrigerate for at least 4 hours to overnight.
-For sauce, melt butter in small pot, whisk in steakhouse marinade. Lightly brush the inside of each roll with sauce. Toast inside of rolls in pan over medium heat. Set rolls aside. You will need the rest of the sauce later, so don’t throw out.
-Allow venison to come to room temperature, and drain off coffee and dressing.
-In large pan over medium heat, melt 2 T Butter, mix in Worcestershire sauce, add in veggies, sprinkle with garlic salt and pepper. Cook about 3 minutes or until veggies start to soften. Add in tenderloin, cook 5 minutes, cover reduce heat and simmer for 10 minutes. The mixture may become liquid (from the marinade on meat and water from veggies), so use a slotted spoon to remove meat and veggies, allow to cool enough to handle.
-Spoon meat and veggie mixture on to inside of rolls (can add sautéed mushrooms or even banana or jalapeno peppers if desired), top with provolone cheese, close bun, place in grease glass baking dish. Do this for all rolls or meat.
-Top rolls with remaining sauce, cover pan with foil, bake 350 degrees for 20 minutes. Allow to cool a bit before serving. Enjoy!