Venison Cheese Steak

Yes it's hunting season! Here's a twist on a classic.

What you need:

Small venison roast, sliced thin, the thinner the better

1 large onion 

oil

Loaf of French or Italian bread

Cheese, whatever you like, I made a cheese sauce

Cheese Sauce:

4 oz Velvetta

4 slices American

1/4- 1/2 cup milk

In a large skillet or on a flat top grill add a some oil and saute the onions until soft and tender. Remove from heat. Add the venison and cook until no longer pink. About 3-6 minutes depending on how thick you sliced it. When it is almost done add the onions to it and cook about 2 minutes.

For the sauce. In a small pan combine the milk and cheeses and heat until melted and smooth.

I toasted my bread, that's a personal choice. Slice 3/4 of the way through, pile with venison and onions and top off with the cheese sauce.