Why did the onion cross the road? – Redneck Cooking

This week has been a good week. The ducks and geese are starting to migrate so there are more and more large flocks flying around; yet another reason why I love the fall. But the reason that this has been a good week is because of the onions.

The wild onion is a mysterious creature. I have not found any studies done to suggest any reason why they seem to migrate south, but every year these elusive critters do and for those of us that are fortunate enough to live along those migration routes we have the opportunity for some fine road side shopping.

These wild onions do look a lot like the domestic onions you find in the grocery store. The taste is also about the same, although some of the wild ones are a bit gamier.

As you drive down the roads you will see a lot of these wild onions that did not make it across the road and were smashed flat or are in pieces all over, but some that were just clipped will be intact and these road kill onions are perfect for eating. Some bruising or road rash may have to be trimmed but for the most part they are excellent table fare.

One of my favorite things to use the road kill onions on are my version of the Philly cheese steak sandwich.

Redneck Steak and Cheese Sandwiches

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Ingredients:

1 onion, sliced
1 pound elk or deer steak, sliced into 1-inch strips
1 green pepper, sliced
1 red pepper, sliced
1 pound American cheese, sliced

In a large bowl, add a half cup of flour and a few dashes of salt and pepper. Mix well. Lightly flour the steak strips and cook in a large frying pan with just a little vegetable or olive oil. As with all wild game, it’s best to cook until well done. If you’re in a hurry or don’t have the elk or deer steak you can also use Steak-Umms for these sandwiches. You will not need to flour the Steak-Umms.

After the meat is cooked, set it aside and in another large frying pan heat just a little vegetable or olive oil. When the oil is hot, add the sliced onion and peppers and saute until the onion is translucent.

Add the meat to the vegetables and stir them together.

When the meat is heated, place a heaping portion of the mixture onto a slice of homemade bread, a hoagie roll, or stuff it in a pita pocket. Top with a couple slices of cheese and you’re ready to go. I like to use both white and yellow American cheese for mine. It gives the sandwich a little more color and the slightly different flavors of the cheeses combine well together.