Venison steak sandwich with sticky onions and Cashel Blue butter – The Irish Times
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Ingredients - 500g venison loin, trimmed - 2 white onions, thinly sliced - 1 tbsp soft brown sugar - 100g unsalted butter, softened - 30g Cashel Blue cheese -
Keywords
- kai-restaurant
- magazine
- jess-murphy
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Cooking tools:
- Cast iron skillet
- Grill
- Potato masher
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Spoon
- Fork
- Airtight container
- Measuring spoon
Ingredients
- 500g venison loin, trimmed
- 2 white onions, thinly sliced
- 1 tbsp soft brown sugar
- 100g unsalted butter, softened
- 30g Cashel Blue cheese
- 2 cloves garlic, minced
- Small bunch of flat leaf parsley, chopped finely
- 4 tsp wholegrain mustard
- 3 tsp soy sauce
- 40ml sherry
- 2 tbsp cracked black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 3 tsp sea salt
- 2 crusty baguettes, cut lengthways
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