Pepper Jack Venison Steak and Onion Sandwich

“Sometimes hunting isn’t about hunting at all.” ~ Anonymous

Hey all! I have the pleasure of sharing a deer recipe from a guest blogger this week.  Pepper Jack Venison Steak and Onion Sandwiches is a recipe created by Amanda from the website Deer Recipes: Keeping it Simple.

Amanda is a “deer meat-acholic” and she created her blog with the goal of showing family, friends, and the rest of the world “deer meat is delicious.”  Amanda does all her own game processing and also creates her own recipes.

You can see more of Amanda’s recipes her website: or also through her Twitter account or Yummly site.

The Pepper Jack Venison Steak and Onion Sandwich is my favorite creation. It’s so full of flavor your mouth won’t know what hit it! The pepper jack cheese gives it a spicy hot kick. Add spicy venison backstrap and fried onions and you have perfection.

This is one sandwich that you’ll make time and time again and the whole family will love it! This is a “whenever” sandwich–it’s great for breakfast, lunch, dinner, snack or whenever and it’s good as leftovers, too. You can make them the night before and have a nice lunch the next day.

Just let it completely cool and wrap it well in a paper towel and then put it in a lunch bag. Then unwrap and heat in the microwave for about 20 seconds, turn it over and heat another 20 seconds. Then watch out because the smell will attract your co-workers!

Pepper Jack Venison Steak and Onion Sandwich

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 14 minutes

4 Sandwiches

Serving Size: 1 Sandwich



Pepper Jack Venison Steak and Onion Sandwich


  • 1 lb venison backstrap or tenderloin, cut into small thin slices
  • 1 12 oz bottle of Stubb's Chicken Marinade, Citrus & Onion
  • 8 slices of Pepper Jack Cheese
  • 8 slices of Flowers or Sunbeam white Texas Toast
  • 1/4 cup of butter
  • 1 large yellow onion, sliced
  • 2 tsp. olive oil


  1. First, fix the small thin slices of venison backstrap or tenderloin. Place them in a bowl and add Stubb's Chicken Marinade, Citrus & Onion and mix it well.
  2. Cover and refrigerate for at least 24 hours. Then drain the liquid from the tenderloin slices.
  3. Preheat a large electric skillet to 350 F and add 1 tsp. of olive oil.
  4. Fry the deer slices for no longer than a minute per side--just long enough to be done.
  5. When done, remove them from the heat and place them on a paper towel lined plate for later.
  6. Take a few paper towels and clean the pan using your spatula.
  7. Heat the pan to 250 F and slice the onion and add 1 tsp. of olive oil to the pan.
  8. Lightly fry the onions, which should only take a few minutes.
  9. Set the onions aside for later.
  10. Again, wipe the pan with paper towels and then preheat it to 300 F.
  11. Add a tablespoon of butter to the pan and once it's melted, lay two pieces of Texas Toast in the pan, making sure each piece is in butter.
  12. Next, layer the ingredients on one piece of the toast as follows: 1 full slice of pepper jack cheese, tenderloin, onions, 1/2 slice of pepper jack cheese, tenderloin, onions, and then the other 1/2 slice of pepper jack cheese.
  13. Then place the other piece of Texas Toast on top with the buttered side out and put the lid on the skillet so the cheese will melt nicely.
  14. Leave it for about 2 minutes. Use a spatula and lift up the corner of the sandwich and look to see if it is nicely browned. If so, gently turn it over and brown the other side, which should take about two minutes as well.
  15. When done, place the sandwiches in a platter lined with paper towels. This will keep them from getting soggy and will remove any excess butter.
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The good, the bad and the delicious…

  • Grilled Venison Steak and Onion Sandwich is low in sugar.
  • It’s also high in saturated fat.

Please read below, after the nutrition facts, to learn how to make this recipe more diet-friendly.

Pepper Jack Venison Steak and Onion Sandwich

Nutrition Facts

Nutrition Grade: D+

 Yields: 4 Sandwiches  Serving: 1 Sandwich
 Calories 624  Calories from fat 275
 % Daily Value*
 Total Fat 30.5g  47%
 Saturated Fat 16.6g  83%
 Trans Fat 0.0g
 Cholesterol 76mg  25%
 Sodium 758mg  32%
 Potassium 58mg  2%
 Total Carbohydrates 41.5g  14%
 Dietary Fiber 2.8g  11%
 Sugars 5.6g
 Protein 42.0g
 Vitamin A 16%
 Vitamin C 4%
 Calcium 35%
 Iron 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

To make this recipe more diet-friendly…

  • You could use less cheese. Instead of two pieces of cheese to each sandwich, use only one.
  • You could use a healthier, thinner bread, such as Sara Lee® Delightful™ Healthy Multi-Grain Bread, which only has 45 calories per slice.
  • You could use a butter substitute or completely omit the butter.
    • This would create a toasted sandwich.

All of the changes above would dramatically reduce the bad points about this sandwich and make it a diet-friendly sandwich. The calories drop to 248 instead of 624, calories from fat to 92 instead of 275, total fat to 10.2g, saturated fat to 4.8g, cholesterol to 23mg, sodium to 129mg, carbs to 3.5g and Sugars 1.6g. The nutrition grade would still be D+ but that’s because of the lack of essential vitamins.

This recipe can be viewed on Amanda’s own site at Deer Recipes: Keeping it Simple


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