Venison Sarnie by Alan Bale

If you’re not sure where to start with the piles and piles of ethical venison you have in front of you, might we suggest a simple sandwich?

  • Any steak meat is good: fillet, rump, or haunch. Personally, I heat my frying pan to the max, sear the steak, flip it, sear it again, and serve – but you can cook your steak any way you like.
  • In this house we really like to add some dijonaise (mix some dijon mustard with mayonaise in proportions that suit your taste), and fried caramelised onions. You might prefer brown sauce, or you might want to add some rocket leaves – you do you, but it’s important to let the steak speak for itself, so we recommend against fried tomatoes, for example, as their texture tends to get in the way.
  • We are quite intolerant to dairy in this house, but if you don’t suffer from that particular issue there is definitely something to be said for simply spreading thick butter on your sandwich and lightly seasoning your meat.

Let us know how you get on!

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