i mean....who can resists the wafting smell of frying onions on a cast iron grill....then you add the smell of beef?!?! no cold sandwich could compete with that.
3 lbs of venison roasts (or beef)
1/4 cup Worcestershire sauce
4 fresh cloves of garlic (minced)
1/4 cup olive olive
1 teaspoon oregano
2 teaspoons onion powder
3 teaspoons coarse black pepper
2 onions, sliced thin
2 tablespoons duck fat (or whatever you have handy)
salt and pepper
1/2 cup Parmesan cheese
1/4 lb american cheese,shredded
8 oz fresh mozzarella cubed
large loaf of fresh Italian bread
take your roasts out and trim the meat thoroughly of any silver skin or fat. Clean it ALL the fat off. deer fat is not tasty like pig or cow fat, especially if they have been eating a lot of herbage.
i sliced my meat by hand, placing the roast on the counter and holding it firmly down with the palm of my hand. i sliced the roast about 1/8" thick (give or take in spots) working from the bottom up. as i peeled the slices away from the roast, i placed them in a medium size glass bowl that contained the marinade. once i had trimmed (save those trimmings and cook them up for the dog!) and sliced my meat, i massaged the marinade into the meat and let sit covered in the fridge for 2 hours (over night is good too!)
at this point set the table, prepped my griddle and began cooking the onions over a medium heat in fat. salt and pepper as needed. let brown and crisp, place in a shallow dish and cover until ready to use
shred your american cheese, cube the mozzarella and toss with Parmesan, set aside.
when you are just about ready to serve, retrieve your meat from the refrigerator. keep the griddle at medium heat and lay the slices of venison flat to cook. flip after 45 seconds to a minute and then move to a cooler section of the pan. lay fresh slices on the high heat area and spread onions and cheese over the meat in the cooler section.
repeat until all meat is cooked. moving cooked meat to Italian bread for eating as the griddle gets full.
if the cheese is stubborn to melt, pour a tad bit of water on the griddle (NOT on the meat) and cover the meat and cheese pile with a lid. the steam created by the water will speed the melting process and create a BEAUTIFUL Au-Jus for dipping your remaining bread in.