Venison Stuffed Grilled Cheese with Maple Caramelized Onions

I am always looking to make different things with deer meat. I usually make taco meat with the neck roast but today I wanted to try something different. Plus I did not want to go to the store and get all the other topping that go on tacos. So I decided to make a stuffed grilled cheese sandwich and I love caramelized onions so why not add them too. Let me tell you it turned out amazing. Here is how I did it in just a few easy steps.

Step 1: Thaw a small venison roast. I am using a neck roast for the doe I shot this past year.

Step 2: Cook Your Deer. Put the roast in a pressure cooker with a quart of stock and cook until it is falling off the bone. I have an Instant Pot electric Pressure cooker. It took 45 min at high pressure with a natural release. If you do not have pressure cooker you can get the same result in crock pot but it will take 4-5 hours. Once it finishes cooking take the meat off the bone and shred.

Step 3: Caramelize your onions. You can do this step while you meat is cooking in the pressure cooker. Peel and slice 2-3 medium size onions into thin strips. Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Mix in a few sprigs fresh thyme. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden Color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Add 2 tablespoons of real maple syrup for extra sweetness and that delicious maple flavor.

Step 4: Build Your Sandwich. Butter two slices of bread. Put mayo on the side opposite of the butter. Now we stack the filling. Add a layer of the shredded deer meat, followed by the caramelized onions. Top it off with your favorite cheese. I used provolone but others such as a sharp cheddar or a Munster would also be good.

Step 5: Grill your Sandwich. Place the bread butter side down on a hot pan and cook until golden brown, flip it over and repeat.

The End Result.

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