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30 Minutes

Serves 3-4

Difficulty: Simple

Packed with classic Spanish flavors and a hint of smoky heat. Mark Cockcroft spices things up with these sandwiches filled with peppers, a garlic mayo spread, and a perfect balance of sweet and smoky venison medallions in between crusty toasted rolls. Mahalo Mark!

  • 1 lb Maui Nui venison leg medallions or strip steaks
  • 4 crusty medium-sized rolls
  • 1 large or 2 small cloves of garlic, finely minced to a paste
  • ½ cup diced piquillo or roasted red peppers
  • 2 tsp smoked paprika dulce (sweet)
  • 2 tsp ground cumin
  • 1 tsp fine sea salt or table salt
  • 6 Tbsp mayonnaise
  • 4 handfuls of mixed salad greens
  • Juice from half a lemon
  • 3 Tbsp olive oil, divided
  • 4 thin slices of Manchego cheese (optional)
Prep Venison Medallions, Spread and Toast Rolls:

In a medium bowl add the venison, 1 Tbsp olive oil, smoked paprika, cumin, and salt; mix thoroughly to coat the meat and set aside. In a small bowl add the garlic and mayonnaise; whisk to incorporate and set aside. Toast or fry up the rolls.

Sear Venison Medallions :

 In a large skillet heat 1 Tbsp olive oil over medium heat. Add the venison and cook, turning frequently, until richly browned and done to your liking – for medium-rare about 4 minutes total. Remove to a cutting board and let rest. 

Build Sandwich : Spread the garlic mayo lightly on both sides of the rolls. Add a quarter of the diced peppers to the bottom of each roll. Add the greens to a large bowl and dress with the remaining Tbsp olive oil and lemon juice. Slice the venison into roughly ¼-inch thick slices and place on top of the peppers on each roll. Add a slice of cheese on top of the meat if used. Place a handful of the salad green on the sandwich and finish with the top half of the roll. Carefully cut in half if you wish and enjoy.
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