Wild Venison Steak Sandwich

Time

Serves

Ingredients

• 4 Field & Flower wild venison haunch steaks
• 8 thick slices of bread from a bloomer or similar style loaf
• 2 red onions, thinly sliced
• 20 chestnut mushrooms, finely diced
• 12 baby plum/cherry tomatoes, cut in half
• 4 handfuls of rocket
• 4tsp Dijon mustard
• Olive oil
• Salt & freshly ground black pepper

Instructions

1. Preheat oven to 150°C/Gas
2. 2. Lay the tomatoes in a baking tray. Drizzle with olive oil and season, before roasting for 30 minutes.
3. Heat a little olive oil in a frying pan - add the onions and cook on a very low heat, stirring regularly for 30 minutes until soft and caramelised.
4. Sautee the mushrooms in butter until soft.
5. To cook the venison, place a frying pan on a high heat. Drizzle the venison steaks with olive oil and season generously on both sides. Fry until cooked to your liking, turning half way through.
6. Remove from the heat and leave to rest for at least 5 minutes before thinly slicing.
7. Lightly toast the bread before spreading with mustard.
8. Layer with mushrooms, onions and tomatoes. Top with sliced venison steak, some freshly ground black pepper and a handful of rocket.