Venison, goat's cheese and beetroot relish
Rich, sweet and earthy, this sarny is the equivalent of a great, big bear hug from the British outdoors.
2 venison steaks, approx. 110g each
1 tbsp sunflower oil
2 tsp fresh thyme, finely chopped
4 tsp beetroot relish
A handful of baby spinach
20g soft goat’s cheese
1 garlic clove cut in half
4 slices of sunflower loaf
Heat the sunflower oil in a frying pan on a high heat until you see light wisps of smoke coming from the pan.
Season both sides of the venison steaks generously with salt and pepper and put them in the pan. The key to cooking the steaks evenly is to turn them every 20 seconds on a high heat for 3 minutes.
This sandwich is best served with rare venison, but if you prefer your steak cooked a little more keep them in the pan for 4 minutes for medium and 5–6 minutes for well done.
When the time’s up, take the pan off the heat, spoon the juices over the steaks and sprinkle the thyme over the top. Leave to rest for 5 minutes.
Meanwhile, lightly toast the bread, then rub the garlic over one side of each piece of bread.
Thinly slice the steaks, crumble the goat’s cheese and serve as shown in the image across the page.