A patty melt will satisfy any hunger. This sandwich features a thick venison patty cooked to a juicy medium rare, wedged between oozy Swiss cheese, sautéed mushrooms, and savory, sweet caramelized onion between two slices of perfectly toasted, buttered rye bread.
Prep time: 1 hour
Cook time: 1 hour
- 1 1/2 pounds of ground venison (20 percent fatty pork shoulder added)
- 2 tablespoons of Worcestershire sauce, plus extra
- 1 tablespoon of chopped chives
- Kosher salt
- Coarse ground pepper
- 2 onions, thickly sliced
- 2 tablespoons of butter, plus extra to butter bread
- 1 tablespoon of olive oil
- 1 package of cremini mushrooms, sliced
- Splash of brandy (or cognac)
- Softened butter for bread
- 8 slices of rye bread
- Sliced Swiss cheese (or your favorite)
- To make caramelized onion, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add sliced onion and slowly cook until it turns dark brown, adjusting heat accordingly and stirring occasionally. Do not allow onions to burn; add a small splash of water here and there if onions cook too quickly. Caramelization will take about 30-45 minutes, depending on heat and the pan you use. If you’re using a nonstick pan, I sometimes add a sprinkle of sugar.
- Meanwhile, combine ground venison, chives and Worcestershire sauce in bowl. Set aside. For even cooking, allow meat to sit at room temperature for at least 1 hour before you’re ready to work with it.
- Once onions are caramelized, remove them from the pan. Add 1 teaspoon of olive oil to the same pan, turn up heat to medium and then brown sliced mushrooms. Return caramelized onion to the pan and add a splash of brandy and Worcestershire sauce to deglaze the pan. Allow liquid to evaporate and then take off heat. Season with salt and pepper to taste.
- Form venison into 4 patties, roughly the same shape as the rye bread. Sprinkle with salt and pepper on both sides and brown for 3-4 minutes on each side in a skillet with oil over medium to medium-high heat for medium rare. Slightly undercook the patties so they don’t overcook when toasting sandwiches later.
- Spread softened butter on one side of each slice of rye bread. Assemble the unbuttered side with onion and mushroom mixture, sliced cheese, a browned venison patty, and then more onion and mushroom and cheese. Top with another slice of rye bread, buttered side out.
- Heat a clean skillet over medium-high heat. Carefully lay sandwiches into the hot skillet and toast on both sides until golden, using a spatula to flatten while cooking. Slice each sandwich in half and serve with potato chips.