Wild Venison Steak Panzanella

Ingredients

• 2 intact wild venison steaks, about 220 g each and 2.5 cm thick
• 250 g day-old sourdough, cut into 3 cm chunks
• 45 ml olive oil
• 500 g mixed ripe tomatoes, cut into chunks
• 200 g cucumber, diced
• 50 g red onion, very finely sliced
• 20 ml red wine vinegar
• 15 g capers, drained
• 15 g basil leaves
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Toss the bread with 15 ml oil, spread on a tray and bake for 10–12 minutes until golden, turning halfway through.

2. 2

   While the bread bakes, mix the tomatoes, cucumber, onion, capers, vinegar, 20 ml oil and half the seasoning in a large clean bowl. Leave for 10 minutes so the tomatoes release a little juice.

3. 3

   While the bread bakes and the tomatoes stand, pat the steaks dry and season with the remaining salt and pepper. Heat the remaining oil in a heavy pan. Sear for 2–3 minutes on each broad side, then use tongs to brown every edge.

4. 4

   Only an intact whole steak with every outside surface thoroughly seared may be served pink. Cook rolled, pierced or mechanically tenderised meat through to 70°C for 2 minutes; serve fully cooked meat to anyone more vulnerable to food poisoning. For fully cooked steak, lower the heat and continue until a clean thermometer confirms the centre holds 70°C for 2 minutes.

5. 5

   Rest the steaks on a clean plate for 5 minutes. Toss the toasted bread with the tomato mixture and torn basil, allowing it to take up some of the dressing.

6. 6

   Slice the rested steaks across the grain and arrange over the bread salad. Serve immediately; the bread should be moist at the edges but still have some bite.