Venison haunch steaks with stroganoff sauce

Ingredients

• A knob of butter
• Olive oil
• 2 venison haunch steaks
• 2 small banana shallots, peeled and finely diced
• 300g chestnut mushrooms, sliced
• 2 tsp minced garlic
• 1 tsp fresh thyme leaves
• 2 tbsp brandy
• 1-2 tbsp mushroom ketchup, to taste, or 1 tsp of Worchestershire sauce mixed into 2 tbsp ketchup
• 1 tbsp honey
• 1 tsp Dijon mustard
• 100ml beef stock
• 4 tbsp crème fraîche

Directions

1. Heat a knob of butter and a glug of olive oil in a frying pan until very hot. Add the venison steaks and cook for 1-2 minutes on each side, then turn the heat down and cook for 4 minutes on each side or until cooked to your liking. Remove the meat from the pan and set aside in a warm place to rest while you make the sauce.
2. Add another glug of oil to the pan and add the shallots. Cook until soft, then add the mushrooms, put the lid on and cook until soft, stirring occasionally.
3. Add the garlic and thyme and cook for another minute with the lid off, then add the brandy and cook for another 2 minutes.
4. Add the honey, mustard, stock, and ketchup, then bubble for a minute, before removing from the heat. 
5. Stir in the crème fraîche off the heat, then place back on the hob over a low heat to warm.
6. To serve, place the venison steaks on plates with your vegetables of choice. Spoon over the sauce and enjoy.

Recipe courtesy of Wild and Game.

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