Venison Polpettone Melt | MeatEater Cook

Ingredients

• Polpettone
• 1 lb. ground venison
• 1 lb. ground pork or wild boar
• 2 cups fresh bread crumbs
• 2 large eggs
• 1½ cups yellow onion, chopped
• 3 tbsp. Garlic, chopped
• 1 cup Castelvetrano olives, chopped
• ⅔ grated Parmesan
• ½ cup milk
• 1 tbsp. extra virgin olive oil
• 1 tbsp. Dijon mustard, plus more for topping
• 1 tbsp. Worcestershire
• 1 tbsp. soy sauce
• 1 tbsp. dry oregano
• 1 1/2 tsp. Kosher salt
• 1 tsp. cracked black pepper
• Sandwich
• ½-inch slices of polpettone, 2 per sandwich
• Texas toast or your favorite thick sliced bread
• Fontina cheese, sliced
• Crimini mushrooms, sliced
• Yellow onion, sliced
• Cranberry sauce
• Horseradish mayo
• Lemon juice
• Butter