One of my favorite ways to prepare a quick hot sandwich is to use tenderized venison cutlets. As I cut the deer up I always set aside several pieces of nice, fat-free slices of meat about 1/2 to 3/4 inch thick. Before I package them I use a tenderizing mallet to do both sides. I lay the tenderized pieces on cookie sheets lined with waxed paper and slide the sheets into the freezer until the meat is hard and the pieces won't stick together, then the pieces go in a gallon sized zip lock and back in the freezer. When I get the vennie itch, I'll grab three or four of these cutlets from the bag, thaw them a bit and then they hit the skillet.
I heat up about three tablespoons of butter, not super hot but hot enough to get a decent sizzle going. Then I lay the meat in and let it brown for about three minutes. Just before I flip the cutlets I add about two tablespoons of Lea and Perrins, then flip the cutlets swishing them thru the puddle of L&P before they get their three minutes on that side.
I have some sliced sweet onion and a couple of steak buns handy. I like the buns run thru the toaster and lathered in butter, then a layer of the onion and finally a cutlet. I might put a slash of BBQ sauce on the meat, maybe not. The trick to the best eating is to keep the cooking simple and keep it quick, but only on a moderate heat. Served with a green salad and your favorite dressing.....mumm good.
