Venison Steak Sanga

Venison Steak Sanga

How to make it

1. Place potatoes in a pot with water and a pinch of salt and bring to a boil. Cook until just soft.
2. Heat some oil in the bottom of a roasting tin in the oven at 180℃
3. When the potatoes are soft, drain and transfer into the hot oil, being careful not to splash yourself. Cook for about 30 minutes or until golden and crispy.
4. Meanwhile, in a medium pan melt the butter, then add the mustard powder and mix until a smooth paste is formed.
5. Add the stout and Worcestershire sauce, and heat until boiling.
6. Add the cheese and mix until smooth.
7. Take off the heat and add the egg yolks, mix and set aside.
8. In a pestle and mortar or spice grinder, grind the juniper berries and then combine with the salt.
9. For the pickled onions - In a small saucepan add the water, vinegar, sugar, salt and gin.
10. Bring it up until it is just boiling and the sugar has dissolved.
11. Pour over the onions in a small bowl and cover with cling wrap.
12. Bring a thick skillet up to a medium-hot heat and drizzle with some oil.
13. Pat dry the backstrap and season with salt and pepper.
14. Place in the skillet skin side down and cook for about 3 minutes on all four sides.
15. Take off the heat and rest for 5-7 minutes.
16. Meanwhile, cut the ciabatta in half. Spread the welsh rarebit on the top half and blow torch or place under the grill until golden brown.
17. Toast the bottom half and spread with mayonnaise.
18. Thinly slice the rested backstrap.
19. Place the cos on the base of the roll, then a layer of backstrap and onions and then top with the lid.
20. Toss the wedges with juniper salt in a metal bowl.
21. Enjoy