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1
Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame oil, turn to coat the steaks in the marinade.
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2
Seal the bag and refrigerate for at least two hours, turning occasionally.
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3
Mix the mayonnaise with the mustard and season to taste.
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4
If making the caramelised onions, melt the butter in a frying pan and add the onions.
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5
Stir to coat with the butter, add two tablespoons water, cover and cook over a gentle heat for ten minutes.
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6
Uncover, sprinkle with the caster sugar and balsamic vinegar and turn up the heat.
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7
Cook over a brisk heat for about another ten minutes, stirring from time to time, but watching it like a hawk!
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8
The onions should start to turn a beautiful rich brown colour, if not, just cook a little longer!
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9
Set aside when cooked.
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10
Heat a ridged griddle pan until smoking hot.
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11
Remove the venison from the marinade and pat dry with kitchen paper.
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12
Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes.
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13
Turn over and cook for a further three minutes.
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14
This is for rare meat, cook for 2-3 minutes longer for medium rare.
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15
Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the venison to relax.
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16
Brush the ciabatta loaf and with olive oil then toast on the griddle or under the grill.
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17
Slice the Venison thinly.
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18
Spread one half of the toasted ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with the venison, then the onions (if using) more mayonnaise and finally the remaining ciabatta top.
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19
Cut the bread in two or four and eat immediately.
