Venison steaks with peppercorn and wild mushroom sauce

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

From Waitrose Food

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Serves 4

Ingredients

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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

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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.

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

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

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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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