Venison steaks with peppercorn and wild mushroom sauce

Posted: October 31, 2015 by nietize in Venison
Tags: , ,

From Waitrose Food


Serves 4



15g dried wild mushrooms

4 venison steaks (about 135 -140g each)
1 1/2 black peppercorns, coarsely ground in a pestle and mortar
1 tbsp olive oil
1 tbsp unsalted butter
1 shallot, finely sliced
100ml fresh chicken stock, heated
4 tbsp brandy
4 tbsp double cream

Sweet potato boulangere
50g unsalted butter, plus extra for greasing
1 onion, finely sliced
2 garlic cloves, finely sliced
2 tbsp thyme leaves
500g sweet potatoes, sliced as finely as possible
500g charlotte potatoes, sliced as finely as possible
100ml fresh chicken stock, heated
grated nutmeg


Start by making the sweet potato boulangere. Preheat the oven to 200 degrees. Grease a 1 litre overproof baking dish. Melt 25g butter in a large pan and fry the onion, garlic and thyme for 5 minutes until soft. Add the potatoes, season, and cook for another 2-3 minutes. Spread out in the baking dish and pour over the hot stock. Grate over a little nutmeg and dot with the remaining 25g butter. Bake for 50-55 minutes, until golden. Leave to rest for 10 minutes before serving.


Meanwhile, soak the dried mushrooms in 200ml just-boiled water; set aside.


Season the venison steaks with salt, then press the crushed peppercorns onto the meat.


Heat the oil in a large frying pan over a high heat. When it starts smoking, add the butter and steaks. Fry for 3-4 minutes on each side for medium rare, then transfer to a plate and cover with a loose sheet of foil to rest.

Return the pan to a medium-low heat. Drain and roughly chop the mushrooms, reserving the soaking liquid. Add the shallot and mushrooms to the pan and fry for 2-3 minutes. Pour in the mushroom soaking liquid (apart from the gritty bit at the bottom) with the hot stock and brandy. Bubble over a medium-high heat until reduced and sticky. Add the cream and bubble for 1 minute more; season to taste. Slice the steaks adding any resting juices to the sauce.

Serve the steaks topped with the sauce, accompanied by the sweet potato boulangere.


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