Venison steak sandwiches with balsamic blackberries

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. In a small saucepan set over a medium-high heat, combine the blackberries, ½ of the thyme, the vinegar, sugar and 2 tbsp water. Bring to the boil and cook for 5 minutes until soft. Set aside to cool and thicken.

Step 2

Bake the ciabattas for 8-10 minutes. Meanwhile, put a large, heavy-bottomed frying pan over a high heat. Add 1/3 of the butter and sauté the shallots with a pinch of salt for 4-5 minutes until lightly charred and soft. Add the remaining thyme, then tip the shallots into a shallow bowl, returning the pan to the heat. Add another 1/3 of the butter and fry the venison steaks for 1-2 minutes on one side, depending on their thickness. Flip the steaks, add the remaining 1/3 of the butter and fry for 1-2 minutes more, basting as they cook and ensuring all cut surfaces are browned. Remove the steaks from the pan and rest on the shallots for 4 minutes, then slice and season.

Step 3

Slice open the ciabattas and spread with the soft cheese. Pile the shallots over the bases, add the sliced steak, then spoon over the balsamic blackberries. Add a handful of peppery leaves and the sandwich tops.