Sticky sriracha venison sandwich
Inspired by Vietnamese bánh mì , this epic sandwich is loaded with seared venison , punchy sriracha mayo , crunchy pickled veg and lots of fresh coriander . It ’ s designed to use a whole baguette , which makes it perfect for sharing with any friends and family you ’ ve got coming round this festive period .
Zena Kamgaing
MAKES 4
FOR THE PICKLED VEG
• 200ml rice vinegar
• 2 tbsp sugar
• 100g radishes , very thinly sliced
• 100g carrots , very thinly sliced
FOR THE VENISON
• 300g venison steaks
• 3 tbsp sriracha
• 3 tbsp fish sauce
• 2 tbsp toasted sesame oil
• 1 tbsp sugar
• 4 garlic cloves , minced
• 1 tbsp vegetable oil ( or any neutral oil )
FOR THE SANDWICH
• 100g mayo
• 1 tbsp sriracha
• 1 baguette ( around 300g )
• 1 large handful of fresh coriander
1 Bring the rice vinegar , 200ml water , sugar and 1-2 tsp salt to a simmer in a small saucepan set over a high heat , stirring to dissolve the sugar . Put the radishes and carrots in a medium heatproof bowl , then pour the brine over the veg and leave to cool at room temperature . 2 Pound the venison steaks to an even thickness of around 1cm . In a small bowl , whisk 3 tbsp sriracha , the fish sauce , sesame oil , sugar and garlic together . Add the venison steaks , toss to coat and leave to marinate for at least 15 mins . 3 Heat the vegetable oil in a large , non-stick frying pan set over a high heat . Cook the venison steaks for 45 seconds each side then transfer to a chopping board to rest for 2-3 mins . Meanwhile , combine the mayonnaise and 1 tbsp sriracha in a small bowl . Once rested , slice the venison steaks . 4 Drain the pickled veg and set aside . To assemble the sandwich , halve the baguette lengthwise and spread both sides with the sriracha mayo . Add the venison steak slices , pickled veg and fresh coriander , then slice into portions and serve .
AS SEEN ON
Wild Kitchen bbcgoodfoodshow . com 65