Venison Steak Sandwich W/ Caramelized Onions
"courtesy of Highland Game, these are delish. Can use tender beef instead. time does not include 2 hour marinading time"
photo by Kim127
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 400 g venison steak
- 2 tablespoons teriyaki marinade
- 1 teaspoon sesame oil
-
For the mustard mayonnaise
- 4 tablespoons mayonnaise
- 1 tablespoon coarse grain mustard
- 1 pinch salt & freshly ground black pepper
-
For the caramelised onions
- 50 g unsalted butter
- 2 teaspoons caster sugar
- 1 tablespoon balsamic vinegar
- 2 ciabatta, loaves split in half
- 75 g salad leaves
directions
- Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame oil, turn to coat the steaks in the marinade. Seal the bag and refrigerate for at least two hours, turning occasionally.
- Mix the mayonnaise with the mustard and season to taste.
- If making the caramelised onions, melt the butter in a frying pan and add the onions. Stir to coat with the butter, add two tablespoons water, cover and cook over a gentle heat for ten minutes.
- Uncover, sprinkle with the caster sugar and balsamic vinegar and turn up the heat. Cook over a brisk heat for about another ten 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 three minutes. This is for rare meat, cook for 2-3 minutes longer for medium rare. Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the venison to relax.
- Brush the ciabatta loaf and 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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Reviews
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yum, a great new way to use up our venison steaks! Will definitely make again.<br/>Here's a couple notes I made (made 4 sandwiches):<br/>1 c teriyaki 3 Tbsp sesame oil<br/>2 large vidalia onions 6 Tbsp butter<br/>Approx 4 steaks<br/>For Sauce: 6 Tbsp mayo, 2 Tbsp honey dijon mustard, 1/2 Tbsp yellow mustard, salt/pepper -
I love, love, LOVE this recipe! Every time I make it for my husband he tells me that he thinks it's one of the best venison recipes I've made yet. The only thing I switched up slightly was the steak marinade (because of what I had on hand) and it still turned out amazing. Thank you! -
AMAZING!! I followed this to the letter but only used 1 vidalia onion. Was so delicious and filling that I could barely walk and needed a nap in a hurry! My DH was almost on his last bite before I could even sit down to eat! Plus, he kept stalking me around the house and kissing me and telling me how great it was! So, thank you from both of us!!!!! -
I did not use the teriyaki marinade, but used Recipe #40275 and then seasoned the venison steaks with Recipe #73103 - fabulous! I fried some venison steaks up for Malcolm and my dad yesterday and we had one large one left - perfect for them today and a very manly luncheon dish! They both gave this 5 stars Marra......sorry that I have no photos - my batteries failed over the weekend - ZWT4 fatigue I think! Made for ZWT4 - Merci ma leeetle petit pois! FT:-) -
Great way to serve up venison! We really enjoyed these sandwiches tonight. I couldn't find ciabatta rolls tonight so subbed Portugese rolls instead. The recipe doesn't state how many onions so I used 3 medium sized vidalia onions which seemed to work out well. Topped with red leaf lettuce! Made for ZWT4.
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Tweaks
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Great way to serve up venison! We really enjoyed these sandwiches tonight. I couldn't find ciabatta rolls tonight so subbed Portugese rolls instead. The recipe doesn't state how many onions so I used 3 medium sized vidalia onions which seemed to work out well. Topped with red leaf lettuce! Made for ZWT4.
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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