Found at: Food.com Posted by: MarraMamba Photo by: Kim127
Total Time: 50 min. Prep Time: 15 min. Cook Time: 35 Min
Servings: 2-4
Ingredients:
- 1 lb Venison Steak
- 2 T. Teriyaki Marinade
- 1 t. Sesame Oil
For the Mustard Mayonnaise
- 4 T. Mayonnaise
- 1 T. Coarse Grain Mustard
- 1 pinch Salt & freshly ground Black Pepper
For the Caramelized Onions
- 4 T. Unsalted Butter
- 2 T. Caster Sugar
- 1 T. Balsamic Vinegar
2 Ciabatta Bread – loaf split in half
Salad Leaves
Directions:
- Trim any fat or sinew from the venison and place in plastic bag with teriyaki marinade and sesame oi 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 caramelized onions, melt the butter in frying pan and add onions. Stir to coat with butter, add 2 T. water. Cover and cook over a gentle heat for ten minutes.
- Uncover and sprinkle with caster sugar and balsamic vinegar. Next turn up the heat. Cook over a brisk heat for about ten minutes, stirring from time to time BUT watch it like a hawk! The onions should start to turn a beautiful rich brown color – 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. Put venison on the griddle to sear for 2-3 minutes, then turn the heat down to medium and cook without moving for another 2-3 minutes. Turn over and cook for an additional 3 minutes. (This is for rare meat, cook 2-3 minutes longer for medium rare.) Lift onto a place, cover with foil and leave to rest for 10 minutes to allow venison to relax.
- Brush Ciabatta loaf with olive oil and toast on griddle or under the grill.
- Slice venison thinly. Spread both halves of the toasted Ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with venison, then the onions and finally the remaining half of the bread. Cut the bread in 2-4 pieces and eat immediately.