Venison steak and pate sandwich
As it’s the end of the game season I thought I’d better use up the venison steaks I’d been saving in the freezer for some special occasion. I also had some lovely duck liver and orange paté in the fridge so, inspired by the famousTournedos Rossini, I combined the two. My steaks were a bit thin so I reckoned, adding some steamed spinach and cavolo nero would make a lovely evening snack. You can add mixed salad/rocket leaves instead.
Ingredients
Method
- Season the venison steaks and rub them with oil.
- Heat a griddle or frying pan. When hot, add the venison and cook for a minute on each side – add the orange juice and zest, turn down the heat, and cook for another 2-5 minutes on each side (depending on the thickness of the steak and how well-done you like it) . When the steaks are cooked to your liking, transfer them to a plate, cover and rest.
- Steam the spinach/ cavolo nero and set aside.
- Toast the bread slices or cut the rolls in half. Spread the paté on the base ( quite thickly) of your sandwich.
- Cut the venison into thin slices and lay them on top the paté. Add the veggies or salad leaves.
- Spread some onion marmalade on the other piece of bread and close the sandwich.
- Cut in in half and enjoy.