Venison Steak & Caramelised Onion Sub
with Pear Salad, Mustard Mayo & Cheddar
- Eggs
- Soy
- Gluten(Wheat)
- Milk
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Here’s a delicious, decadent and devilishly fast venison steak sub. Kiwi-spiced venison is cooked just to your liking and sat atop a perfectly toasted panini slathered in mustard and mayo. Add saucy sweetness with caramelised onion - it’s sure to be love at first bite.
Ingredients
1 packet
venison steak
1 sachet
Kiwi Spice Blend
1
pear
1
tomato
½
Onion
1 packet
Dijon mustard
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
2
Wholemeal Panini
(Contains: Soy, Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• In a medium bowl, combine venison steak, Kiwi spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest and cover to keep warm.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.
• Meanwhile, thinly slice pear. Slice tomato into thin rounds. Thinly slice onion (see ingredients). • In a small bowl, combine Dijon mustard and mayonnaise. • Slice wholemeal panini in half lengthways.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar, any venison resting juices and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Toast or grill panini to your liking.
• Slice seared venison steak. Spread panini bases with some mustard mayo. • Top with steak, caramelised onion, shredded Cheddar cheese, tomato and some mixed salad leaves. • Combine remaining salad leaves with pear, a drizzle of vinegar and olive oil. Season to taste. • Serve with pear salad. Enjoy!
