Venison steaks with mushroom peppercorn sauce
A lean and versatile meat with a slight gamey taste, these tender venison steaks pair wonderfully with the rich, creamy mushroom peppercorn sauce
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2venison steaks
- 1tbsp olive oil , plus extra for drizzling
- 1large or 2 small shallots , finely chopped
- 150g chestnut mushrooms , sliced
- 1tsp crushed black peppercorns
- 100ml red wine
- 100ml beef stock
- 4tbsp half-fat crème fraîche
- ½tsp dijon mustard
- 1tsp thyme leaves
- fries and salad , to serve
Instructions
Step 1
Put the steaks on a plate, drizzle with 1 tbsp of oil and season. Heat a non-stick frying pan over a high heat and, once hot, cook the steaks for 3 mins on each side (for medium-rare), then put on a plate, cover and leave to rest.Step 2
Tip the shallots into the pan with another drizzle of oil, and cook for 2-3 mins until softened. Add the mushrooms and fry over a high heat until softened and golden. Stir in the peppercorns and wine and continue to cook until the wine has evaporated. Add the stock and simmer until reduced by half. Stir in the crème fraîche and mustard and simmer for 3-4 mins more, then add the thyme.Step 3
Tip any resting juices from the steaks into the sauce, then slice the steaks and serve with fries and salad, with the sauce spooned over.