Venison Steak Sandwich

Meanwhile, grate the Cheddar cheese. Halve, peel and thinly slice the onion.

In a small bowl, combine the mayonnaise and Dijon mustard (add less if you'd prefer). Set aside.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the balsamic vinegar and sugar (see pantry for amount). Cook until caramelised, 1-2 mins more. Transfer to a small bowl.

Wipe out the (now empty) pan and return to high heat with a drizzle of oil (no need to clean). 

Season the steaks with salt and pepper. TIP: Venison steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, lay the venison into the pan and brown the meat for 1 min on each side.

Lower the heat to medium-high and cook for another 1 min on each side. TIP: Venison is best served rare but cook for 1 min more on each side for medium or 2 mins for well done.

Once cooked, rest the steaks on your board loosely covered with foil. IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when browned on the outside.

While the steaks rest, halve the burger buns.

Pop them onto a baking tray, then sprinkle the cheese over the bun lids. Bake on the middle shelf of your oven until the cheese has melted and the buns have warmed through, 2-3 mins.

When ready to serve, slice the steaks widthways into 1cm thick slices.