Venison steak, cheese and chips baguette toastie

A French-inspired venison toastie

Tim Maddams takes inspiration from a late-night French street food classic to create this indulgent venison steak toastie. Packed with tender roe loin, melted cheese, crispy fries and a tangy homemade sauce, it’s the perfect way to celebrate your quarry.

In France, post-pub snacks are on another level. One favourite of mine was a toasted baguette stuffed with rare beef, cheese, chips and a magical sauce called sauce Américaine.

This version swaps beef for wild venison. Instead of mincing the meat, I cook a whole roe deer backstrap like a steak, then slice it and layer it into the baguette. The result is hearty, messy and completely delicious.

Tip: Rest the venison well before slicing to avoid soggy bread.

Ingredients (serves 2)

For the baguette

• 400g fully trimmed roe loin, at room temperature

• A few fresh thyme leaves

• Salt and pepper

• Olive oil

• 100g chips (fried or oven-baked before adding to the sandwich)

• 100g of your preferred melting cheese (smoked cheddar works brilliantly)

• 1 short baguette

For the sauce Américaine

• 50g mayonnaise

• 20g ketchup

• 10g American mustard

• 1 tsp chopped capers

• Dash of Tabasco

• Dash of Henderson’s Relish (or Worcestershire sauce)

• Pinch of smoked paprika

• 1 tsp chopped tarragon

Optional: finely chopped garlic or anchovy for extra depth of flavour.

Method

1. Make the sauce

Mix all the sauce ingredients together. Adjust seasoning to taste.

2. Prep the chips and pan

If frying chips, heat the oil now.
If baking, preheat your oven.
Heat a grill pan or frying pan for the venison steak.

3. Cook the venison steak

Lightly oil and season the steak with thyme, salt and pepper.
Sear for about 3 minutes per side, then a minute on each edge for an even char.
Transfer to a warm plate and rest for 5 minutes.

4. Finish the chips and cheese

Cook or remove chips from the oven, then drain on kitchen paper and salt lightly.
Grate the cheese while the venison rests.
Slice the rested venison into thin strips.

5. Build and toast

Reduce the pan heat slightly.
Slice the baguette and layer with cheese, venison slices, fries and sauce.
Top with the baguette lid and grill for 2 minutes per side until golden and melted.

Slice in half and serve immediately with extra sauce, salad or pickles.

Serving suggestion

This decadent venison toastie is perfect for lunch or a casual supper. Pair it with a simple salad and a cold beer for a true French-inspired feast.