These sandwiches are delicious. Perfectly seared venison steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results of deliciousness.”



  1. Place the Venison in a large bowl. In a small bowl, mix together Archers Black Powder Pepper, paprika, Archers Ten Point Steak Seasoning , garlic powder, thyme, marjoram and basil. Sprinkle over Venison.
  2. Heat half of the oil in a skillet over medium-high heat. Saute the venison to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
  3. Preheat oven on broiler setting.
  4. Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with butter and toasted  tops of rolls, and serve.
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Jason Ashe
Jason Ashe is an avid whitetail deer enthusiast and avid hunter from the finger lakes region of New York. A full time social media specialist in the outdoor industry and habitat specialist with Mid-Lakes Whitetails, Jason has been featured in such publications as Quality Whitetails numorouse times and been paired with hunting greats in Outdoor Life for his knowledge and passion for hunting mature deer. Turkeys, Coyotes also top the list of game that Jason pursues in any down time he has from whitetails. He consideres himself lucky to have whitetails and hunting be a part of everyday life. His wife Laura also shares in his passions along with their 2 children.