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Talk about your healthy and hearty “hot pockets.” After your meal, if you’re lucky enough to have any leftovers, these are also great the next day as cold sandwiches. And here’s another hint: try the same recipe with sliced pheasant or grouse. It’s delicious!
1½ pounds venison steak (sliced thin)
4 ounces cream cheese (whipped)
4 pieces of pita bread (cut in half)
8 slices provolone cheese
1/2 green pepper (sliced)
1/2 onion (sliced)
Crushed red pepper to taste
Black pepper to taste
Babe Winkelman Brand Savory Season All to taste
Oil
Sauté onions and peppers in oil until slightly softened and set aside. Add venison to pan, sear, add Savory Season All, crushed red pepper and black pepper. Turn only once. Reduce heat and make mounds of meat. Then place some sliced onions and green pepper on top, along with a slice of cheese over each mound. Cover and heat until cheese has melted. Spread cream cheese inside pita bread and place the mound of meat into the pitas. Serve with sliced tomatoes and lettuce.
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