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Editor’s note: This is just one article from a recent issue of FLW Outdoors Magazine, which now publishes a Sportsman’s Guide section. To learn more about the magazine and how to subscribe, click here.
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What you’ll need
• 2 pounds venison, elk or antelope steak
• 1 sweet onion
• 1 loaf French or ciabatta bread
• 2 cups beef au jus
• 6 ounces sliced Swiss cheese
• 1/2 teaspoon thyme
• olive oil
• 1 teaspoon garlic salt
• Cabela’s Whiskey Steak seasoning to taste
• Optional: 4 tablespoons pesto
Marinade
• 1 garlic clove
• 1 teaspoon thyme
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 cup water
• 1/2 cup olive oil
• salt and pepper to taste
What to do
Mix all marinade ingredients in a bowl and add steaks. Marinate in refrigerator for at least six hours. You can marinate for up to 24 hours. The last three hours, remove the ingredients from refrigerator and set at room temperature.
Next, remove from mix and season with Cabela’s Whiskey Steak seasoning. Grill steaks to desired temperature and doneness.
Turn oven to 375 degrees. Cut French bread in half. Slice sweet onion to thin rings and apply to one side of the bread (you can serve with or without onion). Drizzle olive oil over bread, sprinkle garlic salt to desired taste and bake for 12 to 15 minutes or until golden brown.
Remove bread and add Swiss cheese. Return to oven for three minutes. Set bread on cutting board and cut into 2-inch strips. Then cut steaks into strips and put on top of bread. Drizzle pesto on top of steaks. Plate the steak tortes and serve with au jus. This dish makes a great appetizer when entertaining.