Venison leg steaks

£16.80 per kilogram

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  • Venison leg steaks

Even farmed venison is free range, and the flesh has the lowest fat content of any red meat. Farmed venison tends to be tender; wild venison is often tough.

Blackberries, redcurrant, wine and juniper are the classic flavours to pair with venison.

It is best not to fry the steaks over a high heat past the medium stage of doneness.

Pan Fried Venison with Mustard Mash & Red Wine Jus

2 venison steaks

100 g mushrooms ((button, chesnut - any small mushrooms))

2 small shallots

250g floury potatos

100g mangetout

100g babycorn

2 cloves garlic

1 small bottle red wine

200ml chicken or beef stock

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon redcurrent jelly

1 teaspoon wholegrain mustard

 

Finely dice the shallots and add them to a hot pan. Sauté until the onions are translucent and then add the finely chopped mushrooms and minced garlic.

Once the mushrooms have softened, add the balsamic vinegar, soy sauce and the Worcestershire sauce to the pan. Mix well and allow to bubble in the hot pan. Add the red wine and allow to reduce.

Once the red wine mixture has reduced, add the beef or chicken stock and the redcurrent jelly. Allow everything to reduce until the sauce is thick and glossy and remove from the pan.

Glossy red wine, shallot and mushroom jus - perfect with venison steaks

Venison Steaks. Allow the venison steaks to warm up to room temperature and season with a little black pepper. Place into the hot pan and allow the steak to cook for 1 minute on each side. After 1 minute, the steak should have formed a flavourful crust. After one minute on each side, take the steaks out of the pan and wrap in tin foil and cover in a towel. Allow to rest for 5 minutes.

Venison steaks, along with baby vegetables in the pan

Vegetables. Whilst the venison steaks are resting, throw the baby vegetables into the hot pan. Allow to sauté in the meat juices for around 2 minutes, ensuring they remain crisp.

Mustard Mash. Peel and chop the potatoes, before placing them into a pan of boiling water. Allow to boil for around 10 minutes. Drain the potatoes and mash them with the wholegrain mustard and a little butter. Season well.

Venison Steaks. After 5 minutes, slice the venison at an angle - this amount of cooking and resting will ensure that the venison is crisp on the outside, but still pink at the centre.

Venison Steak - perfectly medium rare

Serve the venison steaks with the mustard mash, sautéed baby vegetables and the red wine and mushroom sauce.


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