- 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
- 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.
- 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.
- Add the garlic and thyme and cook for another minute with the lid off, then add the brandy and cook for another 2 minutes.
- Add the honey, mustard, stock, and ketchup, then bubble for a minute, before removing from the heat.
- Stir in the crème fraîche off the heat, then place back on the hob over a low heat to warm.
- 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.