Venison rump steaks

£16.80 per kilogram

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  • Venison rump steaks

Venison can be one of the most succulent, delectable dishes you set on the holiday table. Prepared correctly, a slice of venison should drip with juice, yield to a butter knife, and taste sweet on the tongue.

Try a rich tasting venison steak for a taste you won't forget.

How to make venison rump steak in a rich chocolaty red wine sauce

2 venison rump steaks

35g butter

2 cloves garlic

240ml red wine

2 tsp grated cocoa stick

Salt and pepper for seasoning


1. Pan-fry a seasoned venison rump steak on both sides in 20g butter and garlic (keep the venison rare). Set aside to rest.

2. Deglaze the pan with red wine, burn off the alcohol and let it reduce a bit 

3. Stir in about half the butter and the grated cocoa stick.

4. Stir and pour over Venison. Serve with woodland mushrooms lightly fried in garlic and butter, braised red cabbage and fruits of the forest.

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