VENISON STEAK SANDWICH

Introduction

  • Serves 2-4 People

This is not just a tough piece of old Venison stuffed in an undercooked baguette – this is very classy stuff indeed, made with incredibly tender Pavé of Venison, marinated then cooked to perfect pinkness, sliced thinly and served in toasted ciabatta with mustard mayonnaise and rocket leaves.

Ingredients

2 Venison Steaks
2 tbsp. teriyaki marinade
1 tbsp. sesame oil
6 tbsp. mayonnaise
2 tbsp. wholegrain mustard
50g unsalted butter
2 large onions, finely sliced
2 tsp. caster sugar
1 tbsp. balsamic vinegar
2 ciabatta loaves, split in half
75g fresh rocket or young salad leaves
salt and freshly ground black pepper

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Place the Venison in a plastic bag with the teriyaki marinade and sesame oil and turn to coat the steaks in the marinade. Seal the bag and chill for at least 2 hours, turning occasionally. Mix the mayonnaise with the mustard and season to taste.

To make the caramelised onions, melt the butter in a frying pan and add the onions. Stir to coat with the butter, add 2 tablespoons water, cover and cook over a gentle heat for 10 minutes. Uncover, sprinkle with the caster sugar and balsamic vinegar and turn up the heat. Cook over a brisk heat for about another 10 minutes, stirring from time to time, but watching it like a hawk! The onions should start to turn a beautiful rich brown colour – if not, just cook a little longer! Set aside when cooked.

Heat a ridged griddle pan until smoking hot. Remove the Venison from the marinade and pat dry with kitchen paper. Put the Venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further 3 minutes, this is for RARE meat - cook for 2-3 minutes longer for MEDIUM RARE. Lift onto a plate, cover loosely with foil and leave to rest for 10 minutes.

Lightly brush the ciabatta loaf with olive oil then toast on the griddle or under the grill. Slice the Venison thinly. Spread one half of the toasted ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with the Venison, then the onions (if using), more mayonnaise and finally the remaining ciabatta top. Cut the bread in two or four and eat immediately.

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