Venison steak sandwiches with balsamic blackberries

This elevated steak sarnie from Ed Smith combines sweet-sharp balsamic blackberries and rich, earthy venison. For an extremely good vegetarian alternative, swap the venison for sliced rounds of goat’s cheese.

Ingreadient

• 120g blackberries, halved lengthways
• 5 sprig/s thyme, leaves picked
• ½ tbsp balsamic vinegar
• 1 tbsp caster sugar
• 1 pack 2 Half Ciabattas
• 20g unsalted butter
• 2 echalion shallots, finely sliced
• 2 x 135g packs Venison Frying Steak
• 3 tbsp soft cheese
• 25g rocket or watercress

Step by 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.
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.
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.