This cheesy bacon deer standwich is perfect for those cold evenings up in the stand.
I remember finding inspiration for this recipe from Field & Stream magazine. I was so intrigued; what better way to enjoy your time up in the stand than to feast on the same protein you’re grocery shopping for at that moment? I made for one of my first hunts and enjoyed every bite. Over the years, I’ve changed around some ingredients and servings slightly to complement the cheesy bacon deer standwich perfectly.
This recipe is great because it there is no other popular sandwich quite like it. The bacon fat softens up the lean meat and the horseradish gives the flavor a bit of a kick. When you take a bite, you can really experience the crunch from the bacon, the pull from the cheese, the flavorful mushroom filling, and the tenderness from the seared venison, all combined with a hint of horseradish.
This recipe is not limited to only venison. It pairs nicely with beef as well. Enjoy this sandwich with thinly sliced roast beef or sauteed steak tips, but instead of bacon fat use canola oil to cook the meat, mushrooms, and garlic.
- 4 slices thick-cut bacon cut in half
- 10-12 inch french bread
- salt and pepper
- 1 lb venison loin thinly sliced
- 1 cup mushrooms thinly sliced
- 2 cloves garlic minced
- 4 slices provolone cheese
- 2 tsp horseradish
- Preheat oven to 350 degrees. Heat a sauté pan over medium heat and add bacon. Cook until desired consistency, but allow bacon to be cooked through and released of its fat. Transfer bacon to plate.
- Sprinkle salt and pepper on venison. Add mushrooms and garlic to pan and cook for about 3 minutes. Add seasoned venison and sauté together until meat is browned.
- Cut open french bread length-wise and pile cheese inside. Scoop in venison mixture, add bacon, and bake in oven for 5 minutes.
- Spread horseradish over the top side of french bread and serve hot.