A delightful sandwich featuring tender venison steak, sweet onion relish, and a tangy mustard spread, perfect for a hearty meal.
Marinate the venison steaks in a mixture of olive oil, garlic, and rosemary for at least 2 hours.
Marinating the meat enhances its flavor and tenderness.
Mix the mayonnaise and Dijon mustard in a bowl and set aside.
Adjust the mustard quantity to your taste preference.
Slice the onions thinly and cook them in a pan with butter and brown sugar until caramelized.
Stir frequently to prevent burning and achieve a golden color.
Grill the venison steaks on a hot griddle pan for 3-4 minutes per side for medium-rare. Let rest before slicing.
Use a meat thermometer to ensure the desired doneness.
Toast the ciabatta bread on the griddle pan until golden.
Brush the bread with olive oil for extra flavor.
Assemble the sandwich by spreading the mustard mixture on the bread, adding salad greens, sliced venison, and caramelized onions.
Layer the ingredients evenly for a balanced bite.
Serve the sandwich immediately and enjoy.
Pair with a side of chips or a light salad for a complete meal.
