Veni Samich




• venison backstrap(could substitute beef tenderloin, but i wouldn't)
• 1 red bell pepper
• ¼ cup soy sauce
• shredded mozzarella
• 1 tablespoon spicy Montreal seasoning
• 1 tablespoon sriracha sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoon red wine vinegar
• 1 yellow onion
• 2 jalapenos
• kaiser rolls or sub buns

Nutritional information

No nutrition information available


1. cut venison in to ⅛ to ¼ slices
2. mix soy sauce, spicy Montreal seasoning, sriracha, Worcestershire, & vinegar in a bowl
3. add venison to the marinade & let stand for at least 1 hr up to overnight
4. slice onion, bell pepper, and jalapeno
5. saute onion, bell pepper and jalapeno on high until they get some color & set aside
6. saute venison in it's marinade quickly on high to medium rare
7. add venison, onion, peppers, and mozzarella to a bun. add more sriracha if you like it spicy
8. toast sandwich in a panini press until golden brown and enjoy