One of the great things about getting your deer processed into ground venison is that there are about 99 million ways to prepare it. This venison patty melt is one of them!
There are a couple tricks to making it super tasty: 1) Don’t be shy about the use of butter, and 2) pat the patty pretty thin.
- 1 lb ground venison
- 0.5lb-1lb ground beef (optional for flavor)
- 1 tsp salt
- 1 tsp pepper
- 1/4 c. ketchup
- several dashes of Worcestershire
- Texas toast
- Sliced provolone
- 1 white onion, sliced
Slice the onion.
Cook the onions in a tablespoon of oil until they soften and sweat.
Mix the meat, salt, pepper, Worcestersire, and ketchup and press into patties. Thin patties! Thinner than this picture even.
Cook on medium high heat for two to three minutes per side.
Melt some butter in the pan. Don’t be shy about the use of butter here!
Right away, put two pieces of Texas toast on the melted butter. (Before the butter burns.)
Place the patty on top and then put some onions. Then layer with a slice of provolone cheese. The cheese will help hold the onions on top of the patty.
Put the other slice of Texas toast on top and let it grill for a moment before flipping the sandwich.
I recommend using a spatula and a fork to keep the sandwich from falling apart when you flip it. Also, pretending you’re a French chef in a fine restaurant and flipping it with vigor helps too.
Once it is toasty on both sides and the cheese is melted, your sandwich is done!
This sandwich will make you wonder, “Why don’t I make every sandwich on Texas toast?!”
It’s a valid question.
So yummy. Good to serve with: fries, cole slaw, fruit salad, chips.