Wild Venison Leg Steaks
with Three Mushroom Sauce
Ingredients
Meat
600 g Alpine Deer Wild Venison Leg Steaks
salt and pepper
butter
olive oil
fresh thyme
(4 servings)
Mushroom Sauce
30-50 g dried porcini mushrooms
250 g fresh Swiss brown mushrooms, sliced
250 g fresh field or portobello mushrooms
300 ml fresh cream
1 C beef stock
100 g butter
1 T fresh thyme, picked and chopped
Method
Top tip - before you start, remove venison from fridge, remove packaging and leave to come to room temperature.
Preheat oven to 180°C.
Place big mushrooms on oven tray. Season with salt and pepper, drizzle with olive oil, dot with butter. Cover with foil. Bake 15-20min.
Rehydrate porcini in 400ml hot water for 10-15min. When soft, remove from water and roughly chop. Keep mushroom water.
In a pan, heat butter until foaming. Add Swiss brown mushrooms, cook until soft and brown. Slice roasted field mushrooms. Add with porcini to pan.
Add beef stock and reserved mushroom water. Simmer until reduced by half.
Add cream. Gently simmer until reduced by half.
Season sauce with salt and pepper, chopped fresh thyme and 2-3 pinches of porcini mushroom powder. Keep on low heat while you prepare venison.
Wild Venison Steaks
Drizzle venison with olive oil, season with flakey salt and black pepper.
Heat a heavy fry-pan until hot. Add venison and sear approx. 2.5min per side for medium rare.
Rest venison on a warm plate, loosely covered with foil, for 5-10min.
To serve, cover generously with mushroom sauce.
