PREP TIME: 15 min
COOK TIME: 20 min
SERVES: 4-6
INGREDIENTS
- 1-quart canned bear (See link below for OutdoorClass’s Hank Shaw’s easy guide on canned venison. Any red meat works for his recipe)
- Salt and Pepper to taste
- 1 onion, thinly sliced
- 2 bell peppers, any color, and thinly slice
- 3 TB butter
- 1 French loaf
- 6-8 Provolone cheese slices, depends on bread size
PREPARATION
Turn the stove on to medium-high heat, add the canned bear and pull apart all the meat. Season with ¼ tsp of salt and pepper, and heat through. Set aside.
Using the same skillet, add butter and let it melt, add the onions and caramelize, about 10 minutes, until a nice brown color. Add the peppers, and season with ½ tsp salt and pepper and cook for another 5 minutes, until just tender.
Preheat oven to broil. Slice the French loaf lengthwise and toast on a cookie sheet until slightly browned.
Remove from the oven, keeping it on broil and build the loaves open-faced. Add the bear meat on both sides of the bread, then the onion and pepper mix, season with some pepper and lastly add the provolone slices to cover.
Place in the oven, and broil until the cheese is melted and bubbly. Slice, serve and enjoy!
Canned Meat Recipe: https://honest-food.net/canned-venison-recipe/