1.5 to 2 pound section of venison backstrap 1 loaf of freshly baked bread 8 ounces of your favorite mushrooms
1.5 to 2 pound section of venison backstrap
1 loaf of freshly baked bread
8 ounces of your favorite mushroomsfinely chopped
2 shallots diced
3 tablespoons butter
2 tablespoons prepared horseradish sauce
1 tablespoon salt
Salt pepper and garlic powder to taste for venison
Start by melting butter in a skillet over medium heat. Add the diced mushrooms and shallots. Salt well. Cook, stirring often, until the mushrooms have released all moisture and the shallots are well caramelized.
While the mushrooms cook, split the section of backstrap lengthwise to make two long steaks. Season the meat well with salt, pepper, and garlic powder. Grill for 4-5 minutes per side to desired doneness. Rest the backstrap while you prep the sandwich.
Hollow out the bread to fit both sections of backstrap.
Slather horseradish sauce on the inner section of the top and bottom of the bread. Spoon half the mushrooms into the bottom section of the loaf and spread them evenly over the hollowed section.
Place the grilled backstrap steaks side by side.
Spread the remaining mushrooms over the steaks. Place the top of the loaf onto the sandwich.
Wrap the sandwich with wax paper or plastic wrap. Place the wrapped sandwich onto a platter. Place a pyrex dish filled with can goods on top of the sandwich for a press. Refrigerate overnight.
To serve, slice the sandwich into cross sections. Serve cold or at room temperature, or warm in an oven to serve hot.