Venison steak

Ready in 25 minutes

4 x 200g venison steaks
For the sauce:
10g dried porcini mushrooms
1⁄2 chicken stock cube
25g butter
150g baby mushrooms, sliced
1 garlic clove, chopped
150ml white wine
100ml double cream

1 Pour 100ml boiling water over the porcini mushrooms and rehydrate for 10 minutes. Strain the mushroom liquid into a jug and add the stock cube. Stir well. To make the sauce, heat the butter in a saucepan, add the sliced mushrooms and garlic and cook over a medium heat for 5 minutes until nicely coloured.

2 Add the wine, reserved stock and rehydrated mushrooms. Bring to the boil and bubble for 2 minutes, reduce the heat and stir in the cream and parsley. Season to taste and set to one side.

3 To cook the steaks, allow them to sit at room temperature for 30 minutes, brush with oil and season well on both sides. Heat a couple of frying pans until searing hot, add the steaks and cook for 2 minutes on each side. Allow to rest on a warmed plate before slicing and serving with the sauce. Ideal with our home-made chips on page 71.

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