The last time I made this for our family, my poor, sweet husband did not get one bite. He was busy outside on the tractor and everyone thought he had already eaten and they finished it off. He was very disappointed, but I made another one just for him later that evening. The lemon juice really adds bright freshness to this sandwich. Serves 6.
-- 2 yellow bell peppers
-- 1 red bell pepper
-- 1 Vidalia onion
-- 2 lbs. venison loin
-- Kosher salt
-- 2 French baguettes 20 inches long
-- 12 oz. goat cheese
-- 2 oz. Parmesan cheese, shaved
Arugula For Marinade:
-- 3 tablespoons olive oil
-- 2 garlic cloves, minced
-- 1 tablespoons lemon juice
-- 2 teaspoons kosher salt
-- 1 teaspoon pepper
1. Preheat oven to 500 degrees. Place peppers in oven for 45 minutes or until skin is charred. Remove from oven and cover until they are cool enough to handle. Remove skin. Slice down the middle and remove seeds and stems. Slice into 1/2-inch slices.
2. Slice onion in circles. Set aside.
3. Mix oil, garlic, lemon juice, salt, and pepper in medium sized bowl. Add roasted peppers to the mixture for 15 minutes.
4. Preheat oven to 350 degrees. Salt and pepper venison loin. Over high heat sear all sides for 2 minutes per side or until browned. Place in oven for 5 minutes. Remove and let rest.
5. Slice baguette down the center lengthwise. Spread goat cheese onto the bottom of the baguette.
6. Slice venison thinly and place on top of goat cheese. Place pepper mixture on top of venison. Add onions, arugula, and shaved Parmesan on top. Place top piece of bread on sandwich. Serve immediately.