Venison Steaks with Wild Mushrooms
Venison Steaks with Wild Mushrooms

Ingredients

Method

  • 25g dried porcini mushrooms
  • 3 x 200g venison steaks
  • 25g butter
  • 1 tbsp cooking oil
  • 1 shallot, finely chopped
  • 2 tbsp sherry
  • 1 tbsp balsamic vinegar
  • 6 tbsp double cream
  • Mashed potato, to serve
  • Soak your lovely porcini mushrooms in 100g of very hot water for 10 minutes. Drain (but reserve that lovely dark liquid), and chop roughly before setting aside. Take your steaks and season them liberally with salt and pepper.
  • Melt the butter in a frying pan, and when foaming, add the steaks and fry them for 2-3 minutes on each side for medium rare. Remove from the pan, and keep warm on a plate while they rest.
  • In the same pan, fry your shallots until softened. Add the drained mushrooms until lightly browned. Splash in the Sherry, add the porcini liquid, the cream, and the balsamic vinegar, and simmer down to make a thick gravy. Put the steaks and their juices back into the pan, cover in the sauce, and serve with some mashed potato. Yum!
15 mins
3 serving
This recipe pairs perfectly with the Cirillo 'Vincent' Grenache 2020 from Barossa Valley, Australia

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