1 six inch portion of backstrap cut thin accross the roast not lenghtwise.

1 onion of your choice sliced

1 green bell pepper sliced

1/4 cup olive oil

4 cloves garlic minced ( or more if you like)

1 tsp fovorite seasoning salt

1 two quart zip style storage bag.

Your favorite sliced cheese, the real stuff not processed

Horseysauce(Horseradish and mayo)

Place sliced venison, oil, garlic and seasoning salt in bag. Seal and marnate for on hour or two.

Then heat skillet med/high. I prefer Lodge cast iron. Add venison and cook untill the meat is still just pink. Add onions and green pepper and turn head to med/low and cook untill onions and peppers are tender.

Place mixture on hoggie bun, top with your favorite cheese, I like pepper jack, add horseysauce and proceed to chow down. Goes reaaly well with a Sam Adams Lager.