Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 venison steaks
  • Zest and juice of 1 orange
  • Olive oil
  • 50 g duck paté
  • 2 leaves of cavolo nero and a large handful of baby spinach or salad leaves
  • Onion marmalade
  • 4 pieces of bread or 2 rolls

Method
 

  1. Season the venison steaks and rub them with oil.
  2. 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.
  3. Steam the spinach/ cavolo nero and set aside.
  4. Toast the bread slices or cut the rolls in half. Spread the paté on the base ( quite thickly) of your sandwich.
  5. Cut the venison into thin slices and lay them on top the paté. Add the veggies or salad leaves.
  6. Spread some onion marmalade on the other piece of bread and close the sandwich.
  7. Cut in in half and enjoy.