//Venison French Dip

Venison French Dip


6 pack hoagie buns

½ stick butter

1 tsp. seasoned pepper

1-2 tsp. Cabela’s prime rib rub

provolone sliced cheese (10-12 slices)

2 lbs. thinly sliced elk strips

2 cups mushrooms



  1. Lightly butter Hoagie buns and place in oven for five to seven minutes.
  2. Put butter in skillet let it melt, stir fry your mushrooms until tender adding seasoned pepper.
  3. Push mushrooms over to the side of the pan, add elk to sear the meat, and add some prime rib rub.
  4. Take toasted hoagies out of the oven, add the provolone cheese on sliced elk strips and top with mushrooms. Place back into the oven for 5-7 minutes.
2017-09-20T18:55:46+00:00 September 20th, 2017|Categories: Recipes from the Field|Tags: , |Comments Off on Venison French Dip