Make a marinade for venison: Melt butter in medium pan; add onion; sauté 3 minutes over medium heat until translucent, but not browned. Add garlic and sauté additional 3 minutes. Add tomato sauce, hard cider, apple cider vinegar, brown sugar, maple syrup, paprika, chili powder and cinnamon; simmer over medium heat 15 minutes. Cool marinade completely. Add venison; marinate in refrigerator 2-8 hours.
For pickled beets: Cook beets in boiling water, 25-30 minutes, until tender but firm. Drain and place beets in ice bath until cool. Cut into 1/8-inch thick slices. Mix vinegar, water, sugar, cloves and cinnamon stick in small saucepan. Bring to boil over medium heat; reduce heat and simmer 3 minutes. Remove from heat; cool. Drain pickling liquid into glass jar or bowl; add beet slices, cover and refrigerate. Beets may be refrigerated up to 24 hours.
For yam patties: Form yams into 2 patties. Heat oil in skillet over medium heat. Add patties and cook until lightly browned, flipping once to brown both sides. Drain on paper towel.
To assemble: Remove venison from marinade and pat dry. Heat medium gas or charcoal grill; cook venison approximately 4 minutes per side. Set aside. Lightly brush olive oil on 1 side of each bread slice. Grill over medium, oil-side-down, about 2 minutes, until slices have defined grill marks. Flip bread; place a yam patty on 2 of the slices. Top with gorgonzola, venison and layer of provolone. Grill 4 additional minutes (or until cheese melts). Simultaneously, grill beet tops separately 1-2 minutes. Remove bread; place 2 slices with cheese on plate. Top with drained beet slices and greens. Place remaining slices over to complete sandwich.
- 3 tablespoons butter
- 1/2 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 cups tomato sauce
- 1/2 cup hard cider
- 1/2 cup apple cider vinegar
- 1/2 cup light brown sugar, packed
- 1/4 cup maple syrup
- 1 1/2 tablespoons paprika
- 1 tablespoon chipotle chile powder
- 1 teaspoon ground cinnamon
- 3 venison rib chop steaks (about 10 1/2 ounces total)
For Pickled Beets:
- 3 beets (reserve and set aside greens from 2)
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup sugar
- 4 whole cloves
- 1 cinnamon stick
For Yam Patties:
- 1 large yam, peeled and coarsely grated
- 2 tablespoons olive oil