Add ground venison to this classic sandwich and you have a filling, quick meal
When it comes to quick and easy meals, it doesn’t get much better than a grilled cheese sandwich. Unfortunately, they just don’t seem to stick to my ribs. Within an hour of eating a sandwich, I always find myself rummaging through my pantry to find something else to subside my hunger. A few weeks ago on a chilly Ohio Sunday afternoon, I decided I’d make some grilled cheese sandwiches for my family. I set the bread aside, grabbed some butter, and reached for the cheese. That is when I saw it – thawed ground venison sitting in my refrigerator. How I had never thought of combining ground venison into my grilled cheese sandwiches before now is beyond me, but I sure am glad I finally had the epiphany. This is not only a recipe that can help to incorporate venison into a quick 15 minute meal, but it is a great recipe to introduce folks to wild game.
Venison Grilled CheeseJimmy Jones
- ½ lb ground venison
- 1 shallot minced
- 1 tbsp garlic minced
- 3 tbsp pesto
- 1 tbsp Italian seasoning
- Pepper to taste
- 8 slices favorite cheese I use one slice pepper jack and one slice cheddar on each sandwich
- 8 slices bread
- 2 tbsp butter
- Brown ground meat in a skillet with shallot or onion, minced garlic, pesto, Italian seasoning, and pepper. Drain excess fat.
- With a butter knife, spread butter on one side of each slice of bread.
- Place four slices of bread, buttered side down, in skillet.
- Add one slice of cheese to each piece of bread that is in the skillet.
- Equally divide ground meat mixture and place on all four slices.
- Top meat mixture with remaining four slices of cheese.
- Top with four remaining pieces of bread, buttered side up.
- Heat skillet to low heat and cook sandwiches.
- Flip sandwiches with a spatula when bottom slices of bread are golden brown.
- Once both sides of sandwiches are golden brown. Remove from heat, slice in half and serve.