Cold Wild Venison and Winter Slaw Sandwiches
Cold cooked wild venison in seeded bread with apple and red cabbage slaw and mustard mayonnaise.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 2
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 250 g cold cooked wild venison steak, thinly sliced
- 4 thick slices seeded bread (about 240 g)
- 100 g red cabbage, finely shredded
- 100 g eating apple, cut into fine matchsticks
- 40 g mayonnaise
- 10 g Dijon mustard
- 10 ml cider vinegar
- 30 g rocket, washed and dried
- 1 g ground black pepper
The cut for this recipe
Wild Venison Steaks
Method
Use fully cooked venison that was cooled and refrigerated within 1–2 hours at 5°C or below. It must be within 48 hours of its original cooking, with no period left out on a buffet.
Mix the mayonnaise, mustard and pepper in a small bowl. Set aside half for spreading on the bread.
Toss the cabbage and apple with the vinegar, then stir in the remaining mayonnaise mixture to make a light slaw.
Lay the bread on a clean board and spread two slices with the reserved mustard mayonnaise. Add the rocket and cold venison.
Spoon the slaw over the meat and close with the remaining bread. Press lightly and cut each sandwich in half.
Serve immediately, or cover and refrigerate until eating the same day. Keep the sandwich chilled during transport and observe the original meat storage deadline.
Storage
Keep the cooked venison at 5°C or below and eat within 48 hours of its original cooking; making a sandwich does not restart that clock. Refrigerate assembled sandwiches and eat the same day. Do not freeze the dressed slaw or leave the sandwiches out at room temperature for a long gathering.
