The Carmen Steak

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My Italian godfather makes soppressada (or supersata) in his basement every fall. Being that he lives in North East Pennsylvania, he’s been experimenting with venison this past season.

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They say 3oz. of that shit will take 3 years off your life. I mean it is some salty, hard salami-like, fatty stuff. They coarsely press the super, so it’s a lot rougher and more chewy than most salamis. And that it’s made with pork fat and venison, it has a gamier taste than any other super I’ve ever had.

A few slices and a piece of dry cheese along with a glass of wine have been said to be a great Tuscan summer meal. What do I know about Tuscany? Nay’than. I do know this stuff is good and needed to be mixed in a cheesesteak though.

I’ll let the pictures do the talking. The ingredients are pretty simple; steak um, prosciutto, supersata, onions, mushrooms, and some crazy cheese sauce, an egg, and a prayer.

 

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4 Responses to “The Carmen Steak”

  1. Richardy Says:

    Wasn’t the super a bit chewy? A little tough in the mix of things? I could be completely wrong, but I don’t know if that would work texturally unless you sliced the super very thinly.

    Nevertheless, the end result looks as delicious as it does heart-stopping. What kind of bread did you use?

  2. mattbrains Says:

    Actually, there’s so much pork fat used to keep it together that it gets soft. The venison isn’t ground, it’s flat pressed. So after a few minutes in the frying pan the texture breaks down a lot. Had it not already been cut into pieces, I would have sliced it up really thin.

    I used a french baguette, I don’t know where to get Amoroso rolls in DC.

  3. SergDun Says:

    damn son, I’ve never even seen ragu chedder sauce, looks good though. Fried egg on top of anything is a banger.

  4. Richardy Says:

    Nice. How salty is the super? Also… yeah. Ragu cheese sauce is ridiculous. haha

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