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Looking for something new to do with your ground venison, yet still approachable and familiar? You have to try this Venison Melt! Whether it’s a Patty Melt, Frisco Melt, or a combination of both, you’ll definitely be adding this to your rotation! It’s basically a venison burger, wearing different clothes!
Venison Melt
Serves: 4-6
Prep Time: 5-10 minutes
Cook Time: 25-35 minutes
Ingredients
1 lb. ground venison (20% fat added, recommended)
Sliced Swiss cheese (Baby Swiss for non-Swiss cheese fans. It really adds a key flavor)
Sliced American cheese
1-2 yellow onions (sliced thin)
1-2 tbsp. of butter
¼ cup of stock/broth (beef/venison)
salt
black pepper
Sauce:
4 tbsp. Mayo
4 tbsp. Ketchup
2-3 tbsp. Sweet Relish
½ tbsp. Yellow Mustard
½ tbsp. Worcestershire Sauce
In a bowl, mix together the sauce ingredients and place in the fridge to come together.
Preheat your skillet or flattop med heat.
Season your ground venison with salt and pepper, then make it into thin patties, and set them aside.
Place 1-2 tbsp. of olive oil in your skillet and sauté your sliced onions (Season with salt and pepper), stir often to keep them from burning and reduce heat as needed. After they become translucent, you can add a little butter to help the caramelization process. If a lot of brown bits begin to form on the bottom of your skillet, you can add beef broth to deglaze it. Stir well. After your onions reach desired caramelization, remove them and set aside. Note: It may take 15-20 minutes to caramelize your onions, so be patient. While the skillet is still hot, place your patties in and sear on each side. If using a small skillet, do not overcrowd it or it will steam and not sear.
While your patties are searing, butter one side of your bread like you are making a grilled cheese sandwich. Once your patties have been seared, remove them from the skillet and set aside.
Venison Melt (Combo Patty/Frisco Melt):
Now that the onions and patties are done, place your bottom piece of bread in the skillet, with the butter side down. Then add a slice of Swiss cheese, followed by a venison patty, followed by a slice of American cheese, then your second patty. Top with some of the caramelized onions and some of the sauce. Lastly, place your top piece of bread, butter side facing up, and then flip your sandwich once the bottom has become golden brown (this may take 2-3 minutes).
Patty Melt Version:
Now that the onions and patties are done, place your bottom piece of bread in the skillet, with the butter side down. Then add a slice of American cheese, followed by a venison patty, followed by another slice of American cheese, then your second patty. Top with some of the caramelized onions. Lastly, place your top piece of bread, the butter side facing up, and then flip your sandwich once the bottom has become golden brown (this may take 2-3 minutes).
Frisco Melt Version:
Now that the onions and patties are done, place your bottom piece of bread in the skillet, with the butter side down. Then add a slice of Swiss cheese, followed by a venison patty, followed by a slice of American cheese, then your second patty. Top with some of the sauce. Lastly, place your top piece of bread, the butter side facing up, and then flip your sandwich once the bottom has become golden brown (this may take 2-3 minutes).
After cooking on the last side, remove it from the skillet when it becomes golden brown. Allow the sandwich to rest so that the molten cheese doesn’t melt the inside of your mouth! Slice the sandwich in half (everyone knows a sandwich tastes better when it's sliced). Enjoy!
--Wild Game Cook
