|Scottish venison grillsteaks on rolls with cheese, onion and peppers|
Scottish venison grillsteaks quickly griddled before Scottish cheddar cheese is melted over the top and stir fried mixed peppers and onion are subsequently added. Sound good? This idea actually came about when I had bought the grillsteaks to serve in an entirely different way but before I could do so, I discovered some forgotten mixed bell pepper slices and half an onion in my fridge requiring using if they were not to go to waste. Although therefore an accidental creation in a sense, this was super delicious and definitely something I'll be making again.
|Scottish venison grillsteaks|
2 Scottish venison grillsteaks
Handful of mixed sliced bell peppers
1/2 small white onion, peeled and moderately thinly sliced
Salt and pepper
Generous pinch of hot chilli powder (optional)
2 wholewheat bread rolls or similar
4 slices of Scottish cheddar cheese or as required
Teaspoon of freshly chopped coriander (cilantro)
|Starting to griddle the venison grillsteaks|
Start your griddle pan heating on your highest setting. It has to be very hot and this is likely to take a few minutes.
Oil the venison grillsteaks all over and lay them in to the hot griddle.
|Grillsteaks are griddled on the second sides|
The size of the steaks will vary but these ones took three minutes on each side to cook. Cooking tongs make them easier to turn. It's best not to risk using a plastic implement with a hot pan like this. When the steaks are ready, lift them to a heated plate and cover with foil to rest for a few minutes.
|Stir frying peppers and onion|
Add a little oil to a small frying pan and stir fry the peppers and onion over a medium heat for two or three minutes, seasoning with salt, pepper and a little chilli powder if desired.
|Rested venison grillsteaks are laid on roll bases|
Cut the rolls in half and lightly toast on their cut sides under your overhead grill/broiler.
|Cheese slices are laid on venison grillsteaks|
Lay a grillsteak on each bottom roll half and top with cheese slices.
|Cheese is melted over grillsteaks|
Melt the cheese under your grill until just bubbling.
|Spiced peppers and onions are laid on top of cheese|
Lift some peppers and onion on to each burger top with cooking tongs.
|Coriander garnishes the burgers before they are closed over|
Scatter with the chopped herb before adding the tops to the rolls to serve.
|Ready to eat spicy Scottish venison cheeseburgers|