I made these little venison and cheese sandwiches for a party. I knew there would be a lot of food, and a lot of non-venison eaters. I wanted something light and tasty. Abe the host, an avid hunter and venison lover himself, said I HAD to put this in the cookbook, I could make them whenever I came to his house, and then proceeded to eat most of them himself. Iâ€™d say they were a hit.
Recipe: Asiago Sandwiches
- 20 Kalamata olives, pitted and coarsely chopped
- 1 tablespoon rinsed, drained, and chopped capers
- 1 teaspoon fresh lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon anchovy paste (optional)
- Fresh cracked black pepper
- Asiago cheese slices, package of 12 slices
- 24 arugula leaves
- 24 very thin slices rare roast venison
- Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well and set aside. You can save the leftovers for up to two weeks.
- Cut each slice of Asiago into four squares. Place one square of Asiago on the cutting board and layer with one leaf of arugula, one slice of venison, and Â½ teaspoon of the olive mixture, then top with another square of Asiago.
Cooking time (duration): 20
Number of servings (yield): 24
Meal type: appetizers
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