Name: Venison steaks with wild mushroom sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 25g dried porcini mushrooms; 3 venison steaks, about 200g each; 25g butter; 1 tbsp sunflower oil; 1 shallot finely chopped; 2 tbsp dry sherry; 1 tbsp balsamic vinegar; 6 tbsp double cream; mashed potato to serve

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Venison steaks with wild mushroom sauce

Venison steaks with wild mushroom sauce

Barney Desmazery

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Serves 3

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.5 out of 5.23 ratingsRate

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Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

25g dried porcini

mushrooms
3 venison

steaks, about 200g each
25g butter
1 tbsp sunflower oil
1 shallot

finely chopped
2 tbsp dry sherry
1 tbsp balsamic vinegar
6 tbsp double cream
mashed potato

to serve

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Nutrition: per serving

kcal535
fat30g
saturates18g
carbs7g
sugars2g
fibre0g
protein57g
salt0.6g

Method

step 1

Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
step 2

In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

Recipe from Good Food magazine, February 2014

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A star rating of 4.5 out of 5.23 ratings

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