INGREDIENTS:

1 lb venison chipsteak
½ tbsp salt
1 tbsp ground black pepper
2 tbsp minced garlic
½ raw onion, diced
½ tbsp oregano
2 tbsp Worcestershire sauce
10 slices American or Cooper Sharp cheese
Pretzel buns
2 tbsp butter
Olive oil
Cast iron pan
Pickled purple onions
Dill pickles
Instructions:

Step 1: Prepare the Meat
Heat a cast iron pan over medium heat and coat the bottom with olive oil. While heating, dice the onion and set aside. In a mixing bowl, combine venison chipsteak, salt, black pepper, oregano, 1 tbsp minced garlic, and Worcestershire sauce. Mix by hand until evenly coated.

Step 2: Caramelize the Onions
Add the diced onion, 1 tsp minced garlic, and 1 tbsp butter to the pan. Sauté until the onions turn light brown, then remove and set aside.

Step 3: Cook the Venison
Recoat the pan with olive oil if needed. Add the venison chipsteak and cook over medium heat, stirring and flipping constantly for about 10 minutes. Be careful not to overcook—once the meat is tender, it's done.

Step 4: Melt the Cheese
Lower the heat and mix the cooked onions back into the pan. Spread the meat evenly, then lay the cheese slices on top. Let them melt, creating a cheesy, flavorful base.

Step 5: Toast the Pretzel Buns
Heat a separate pan over low heat with a small amount of olive oil. Slice the pretzel buns in half. In a microwave-safe bowl, melt 1 tbsp butter with ½ tbsp minced garlic and ½ tbsp salt. Brush the mixture onto the cut sides of the buns and toast face-down until golden brown. Drizzle any extra butter on top.

Step 6: Assemble and Serve
Using a spatula, scoop the cheesy venison onto the bottom bun. Top with pickles, pickled purple onions, and ketchup (optional). Cap it with the top bun and enjoy this game-changing wild game slider!