Philly is for the Birds

Everyone has probably heard the city of Philadelphia referred to as the city of “Brotherly Love”. Philly is famous for its historic landmarks, its museums, the NFL Champion Eagles and its diehard sports fans.

In my humble opinion they also have some of the best food in the world. Be it fine dining, authentic ethnic eateries or out of this world markets it is just simply hard to top this town.

Below is a spin using wild game meat in place of the steak traditionally used in this local favorite, The Philly Cheesesteak!

I hope that you’ll enjoy this simple recipe and remember that I hold both the Cheesesteak and the city of Philadelphia deer (“deer” see what I did there?) to my heart.

 

Rick “The Butchers” Famous- Wild Philly Cheesesteak

Ingredients

  • 1-2 lbs. of Wild Game Meat (I like to use venison or Canada Goose breast)
  • 1 lg. Sweet Onion (chopped)
  • Cheese (Your choice, but if you want to go traditional it has to be Wiz)
  • 2 Tbsp. Butter
  • 2 Tbsp. Canola Oil
  • 1/3 cup Worcestershire Sauce
  • Salt and Pepper to taste
  • Fresh Steak Rolls

 

Preparation

Put the meat in the freezer for about an hour (this will make it easier to slice very thin)

Slice the meat thin (the Weston Meat Slicer is perfect for this task)

Bring the griddle (or a cast iron skillet) up to medium high heat

Add the butter and oil

Add the onions to pan and cook until translucent

Season the meat with salt and pepper

Add the meat to the pan and cook for about 5 minutes

Prepare your steak roll with some of the Worcestershire sauce and add the remaining to the pan

Top the meat and onions with the cheese

When the cheese is melted put the steak roll on top, slide a spatula underneath the meat, onion and cheese mixture and lift / flip your cheesesteak out

 

Enjoy!

Rick “The Butcher” Bolinsky