Ingredients
- 400 g red deer venison rump
- Salt
- Pepper
- 2 tbsp. oil
- 2 large onions
- 20 g butter
- 70 g cane sugar
- 125 ml red wine vinegar
- 1 egg
- 100 ml vegetable oil
- 1 tbsp. medium-hot mustard
- 1 dash of lemon juice
- 1 handful of arugula greens
- 8 thick slices of white bread
Preparation
Preheat the oven to 120 °C (250 °F). Trim the venison rump and rub with salt and pepper. Heat the oil in a pan and sear the meat on both sides. Remove the venison rump from the pan and place in an ovenproof dish. Place in the oven and allow the meat to cook for 20–30 minutes (core temperature: approx. 58 °C / 136 °F). Remove the meat from the oven and leave to cool.
Peel the onions and cut into rings. Heat the butter in a pan. Add the sugar and fry the onions over a medium heat until golden brown. Add the red wine vinegar and cook over a low heat for approx. 30 minutes until the onions are nicely caramelized.
To make the mayonnaise, crack the egg into a blender. Then add the vegetable oil, mustard, and lemon juice and mix well. Season with salt and pepper.
Wash the arugula greens and pat dry. Cut the venison rump into thin strips. Toast the slices of bread and spread four slices with mayonnaise. Place the meat on top, followed by the onions. Finally, garnish with arugula and top the sandwich with the second slice of bread.
