Lebanese-Style Venison Sandwich

Name: Lebanese-Style Venison Sandwich
Yield: Makes 3-4
Cuisine: Lebanese
Ingredients: 3 tablespoons shop-bought mayonnaise; juice of 1 lemon; large-flaked sea salt and black pepper; large-flaked sea salt and black pepper; 1 teaspoon caster sugar; 1 cinnamon stick, snapped in two; 1 × 400 g tin chopped tomatoes; 1 fresh red chilli; 3-4 khobz (Lebanese flatbreads), or pitta; 3-4 khobz (Lebanese flatbreads), or pitta; 3-4 khobz (Lebanese flatbreads), or pitta; ½ small white cabbage, washed and shredded; 1 red onion, skinned and thinly sliced; 12-16 fresh mint leaves; 3 pickled cucumbers; 3 garlic cloves, finely diced; 500 g venison fillet; 1 tablespoon cumin seeds; 4 tablespoons olive oil

Preparation info

Makes
3-4

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

After a night out in London, when I get peckish around 3am, I skip to the Edgware Road and get involved with a tasty lamb sandwich. The following recipe uses red deer fillet, which is an excellent replacement. Although there seem to be many parts to this recipe, it is very quick and easy to prepare.

Ingredients

500 g venison fillet
1 tablespoon cumin seeds
4 tablespoo

Asia
Lebanon
Sandwich
Mediterranean

Method

Roughly dice the venison into mouth-sized chunks and mix it with the cumin seeds and 2 tablespoons olive oil. Cover and leave to one side.

Finely dice the chilli, and fry it with the remaining olive oil until it’s lighter in colour, about 2 minutes. Flop a little more than half the tin of tomatoes in and add the cinnamon. Add the sugar, a good pinch of salt and the juice of half the lem