Venison and Mushroom Patty Melt Sandwich Recipe

When cooked to a juicy medium rare, this recipe is one of the best venison sandwiches anyone could ever want

By: Jenny Nguyen

Venison and Mushroom Patty Melt Sandwich Recipe (Jenny Nguyen photo)

Venison and Mushroom Patty Melt Sandwich Recipe (Jenny Nguyen photo)

 

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.

Serves: 4
Prep time: 1 hour
Cook time: 1 hour

Ingredients:

  • 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)

 

Directions:

  1. 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.

 

Thick slices of onion caramelizing in butter. (Jenny Nguyen photo)

Thick slices of onion caramelizing in butter. (Jenny Nguyen photo)

 

  1. 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.

 

venison-patty-melt-sandwich-ingredients

Ground venison with chopped chives and buttered rye bread. (Jenny Nguyen photo)

 

  1. 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.

 

Sliced mushrooms and caramelized onions cooking in skillet. (Jenny Nguyen photo)

Sliced mushrooms and caramelized onions cooking in skillet. (Jenny Nguyen photo)

 

  1. 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.

 

Ground venison patty sprinkled with salt and pepper. (Jenny Nguyen photo)

Ground venison patty sprinkled with salt and pepper. (Jenny Nguyen photo)

 

  1. 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.

 

Browned venison patty with caramelized onion, mushrooms and Swiss cheese on rye bread. (Jenny Nguyen photo)

Browned venison patty with caramelized onion, mushrooms and Swiss cheese on rye bread. (Jenny Nguyen photo)

 

  1. 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.

 

Toast assembled venison sandwich on both sides until rye bread is golden brown. (Jenny Nguyen photo)

Toast assembled venison sandwich on both sides until rye bread is golden brown. (Jenny Nguyen photo)

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