1. Marinate the Venison
In a bowl, mix venison mince with Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Let it marinate for at least 30 minutes (or longer for more flavour).

2. Toast the bread and prep the veg
Whilst the meat is marinating, heat up a frying pan to medium heat, slice open the rolls, spread the butter over the cut side and place cut side down on the hot pan. Toast for a few minutes or until crispy and brown and set aside. Dice the onion and peppers and slice the cheese ready for later. 

3. Cook the Venison
In the same frying pan over a medium heat, add the olive and increase the heat to medium-high. Sear venison mince for about 2-3 minutes, until browned but still juicy and tender, move to the cool side of the pan or set aside.

4. Sauté the Veggies
 In the same pan, add the onions and bell peppers, cooking until they're slightly soft but still have a bite. Remove from the pan and set aside with the meat.

5. Combine Veggies & Venison
Add the cooked peppers and onions back into the skillet with the venison. Stir everything together.

6. Melt the Cheese
Lay slices of smoked gouda over the venison and veggie mixture. Cover with a lid for 30 seconds to 1 minute to allow the cheese to melt.

7. Assemble the Sandwich
Load the rolls up with the cheesy venison mixture and close. We recommend wrapping the roll up whole in greaseproof paper, slicing down the middle and un wrapping as you eat, as this is quite a messy sandwich!

8. Serve & Enjoy!
Serve with your favourite sides like crispy fries or a tangy slaw for a full meal.