Venison and Porcini Sauce
Venison and Porcini Sauce



  • 25g dried porcini or other dried wild mushrooms
  • 3 venison steaks
  • 25g butter
  • 1 tbsp veg oil
  • 1 chopped shallot
  • 2 tbsp sherry
  • 1 tbsp balsamic vinegar
  • 6 tbsp double cream
  • Steamed greens and mash, to serve
  • Soak the porcini in about 100ml of hot water, for 10 mins. Drain, reserving the liquid, and roughly chop the softened mushrooms then set aside. Season the meat very well, and fry for 2 mins on each side in the melted butter. Remove from the pan and leave to rest.
  • In the same pan, chuck in the shallot and the chopped mushrooms, and cook for 5 mins or so. Splash in the porcini liquid and the sherry, followed by the vinegar and cream. Simmer until thick and unctuous, then return the steaks to the pan and coat with the sauce. Serve with mash and greens - perfection!
15 mins
3 serving

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