Venison Steak Sandwich
with Cheese, Caramelised Onions and Chips
This Venison Steak Sandwich is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Venison Leg Steaks
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Onion
32 grams
Mayonnaise
(Contains Egg, Mustard)
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese. Halve, peel and thinly slice the onion.
In a small bowl, combine the mayonnaise and Dijon mustard (add less if you'd prefer). Set aside.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the balsamic vinegar and sugar (see pantry for amount). Cook until caramelised, 1-2 mins more. Transfer to a small bowl.
Wipe out the (now empty) pan and return to high heat with a drizzle of oil (no need to clean).
Season the steaks with salt and pepper. TIP: Venison steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once hot, lay the venison into the pan and brown the meat for 1 min on each side.
Lower the heat to medium-high and cook for another 1 min on each side. TIP: Venison is best served rare but cook for 1 min more on each side for medium or 2 mins for well done.
Once cooked, rest the steaks on your board loosely covered with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when browned on the outside.
While the steaks rest, halve the burger buns.
Pop them onto a baking tray, then sprinkle the cheese over the bun lids. Bake on the middle shelf of your oven until the cheese has melted and the buns have warmed through, 2-3 mins.
When ready to serve, slice the steaks widthways into 1cm thick slices.
When everything's ready, spread the Dijon mayo over the bun bases. Top with the sliced venison steak, caramelised onion and rocket, then sandwich shut with the cheesy bun lids.
Serve with the chips alongside and a dollop of ketchup (see pantry for amount) for dipping.
Enjoy!
