Step 1

Place venison in a freezer for an hour or so until the meat is almost frozen. Using a sharp, thin bladed knife, slice the meat as thinly as possible. Allow to thaw completely, wrap with paper towels to absorb blood, and season liberally with salt and pepper.

Step 2

Heat olive oil in a large, heavy skillet or griddle over medium-high heat. Add onions, peppers, and garlic. Cook until onions are lightly browned. Add mushrooms, and sauté with onions and peppers until soft.

Step 3

Move vegetables to one side of the skillet and add sliced venison. Cook meat until lightly brown, but not overcooked. Season with a dash or two of Tabasco.

Step 4

Mound meat into 4 rectangular piles, about the size of the Italian rolls. Top with equal portions of the vegetable mixture. Top with 2 slices of cheese for each mound, and let melt.

Step 5

Using two spatulas, scoop up each portion of meat and vegetables, and place in Italian rolls.