Venison steak sandwiches with balsamic blackberries
Waitrose and Partners

Venison steak sandwiches with balsamic blackberries

This elevated steak sarnie from Ed Smith combines sweet-sharp balsamic blackberries and rich, earthy venison. For an extremely good vegetarian alternative, swap the venison for sliced rounds of goat’s cheese.

5 out of 5 stars(1) Rate this recipe
  • Makes2 large sandwiches
  • CourseLunch
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins
  • Pluscooling + resting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 120g blackberries, halved lengthways
  • 5 sprig/s thyme, leaves picked
  • ½ tbsp balsamic vinegar
  • 1 tbsp caster sugar
  • 1 pack 2 Half Ciabattas
  • 20g unsalted butter
  • 2 echalion shallots, finely sliced
  • 2 x 135g packs Venison Frying Steak
  • 3 tbsp soft cheese
  • 25g rocket or watercress


  1. Preheat the oven to 200ºC, gas mark 6. In a small saucepan set over a medium-high heat, combine the blackberries, ½ of the thyme, the vinegar, sugar and 2 tbsp water. Bring to the boil and cook for 5 minutes until soft. Set aside to cool and thicken.

  2. Bake the ciabattas for 8-10 minutes. Meanwhile, put a large, heavy-bottomed frying pan over a high heat. Add 1/3 of the butter and sauté the shallots with a pinch of salt for 4-5 minutes until lightly charred and soft. Add the remaining thyme, then tip the shallots into a shallow bowl, returning the pan to the heat. Add another 1/3 of the butter and fry the venison steaks for 1-2 minutes on one side, depending on their thickness. Flip the steaks, add the remaining 1/3 of the butter and fry for 1-2 minutes more, basting as they cook and ensuring all cut surfaces are browned. Remove the steaks from the pan and rest on the shallots for 4 minutes, then slice and season.

  3. Slice open the ciabattas and spread with the soft cheese. Pile the shallots over the bases, add the sliced steak, then spoon over the balsamic blackberries. Add a handful of peppery leaves and the sandwich tops.


Typical values per item when made using specific products in recipe


3,307kJ/ 787kcals



Saturated Fat












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5 out of 5 stars1 rating