A venison sandwich is a leaner alternative to a beef steak sandwich. We’ve paired our venison steak with crusty, tangy rye bread, sharp pickled onions, and creamy mustard and mayo to make the ultimate, meaty venison sandwich. Marinating the venison steak overnight infuses it with so much flavour and makes the meat really tender. Venison is a meat many of us may not eat often, but venison is a healthier choice, being lower in calories and fat, and more ethical, as the deer are hunted in their natural habitat, not farmed. This rich and succulent meat makes a delicious change from beef.
Ingredients
- 1 venison steak
- 4 slices rye sourdough
- 3tbsp light mayonnaise
- 1tbsp Dijon mustard
- 50g rocket
- For the marinade
- 60ml apple juice
- 60ml Worcestershire sauce
- 1tbsp olive oil
- 1tsp salt
- ½tsp ground black pepper
- 2 garlic cloves, crushed
- 1tsp dried rosemary
- For the pickled onion
- 60ml apple cider vinegar
- 2 tsp caster sugar
- ½tsp sea salt
- 1 red onion, thinly sliced
Method
The day before, marinate the venison steak by mixing together all the marinade ingredients in a bowl, and completely covering the meat with it. Cover with clingfilm and leave in the fridge.
To make the pickled onion, combine the vinegar, sugar and salt in a pan and gradually heat until the salt and sugar have dissolved. Bring the mixture to a boil, then pour over the sliced onion. Leave to cool completely, cover with clingfilm and store in the fridge overnight.
To make the sandwich, cook the venison steak in a hot pan for 2-3 mins on each side. Leave to rest for 5 mins, then slice.
Assemble the venison sandwiches by spreading mayonnaise and mustard on two slices of sourdough, then topping with slices of venison, onions and rocket, and the other slices of bread.
