This is the best thing I’ve cooked in a while. Very rich, full of flavour and a great dinner. However, I forgot to take any photos, except for this one, of the empty dishes, so after this, it’s the first few photos from Google image search.
Venison is a lovely, lean, gamey alternative to beef, but this dish would also work with a good steak, if you fancied an alternative that is more readily available.
- 2 venison steaks
For the sauce
- 20g dried wild mushrooms
- 2 tbsp dry sherry
- 15g butter
- 1/2 a shallot
- 1 tsp balsamic vinegar
- 4 tbsp double cream
For the roasted root veg
- 2 carrots
- 2 parsnips
- 1 sweet potato
- A few sprigs of thyme
Peel and chop the root vegetables, and par boil for 5 minutes. Put in a large baking dish, with a little olive oil, toss and sprinkle with the thyme, and a genre us amount of salt and pepper. Put in the oven at around 200c. These should take 30- 40 minutes, tossed occasionally.
Put the dried mushrooms in a mug, and pout over about 50 ml of boiling water. Leave for 20 minutes. Go and watch Pointless for a bit.
Back? Remove the mushrooms from mug, keeping the mushroom juice. Slice the mushrooms and shallot, and add the cream, sherry and balsamic to the mushroom juice in the mug.
Season the steaks with a little salt and pepper and rub with oil. Put these in a hot pan for 2 minutes each side, then wrap in tin foil to rest.
Add the butter to the pan you just used. Add the shallot and mushrooms, and cook until golden. Add the sauce mix you made earlier and reduce this until thick. When it’s a minute or so away, put the steaks back in, turning them to make sure they get a nice covering of sauce.
Serve up with the root veg, spooning over the rich and creamy sauce and mushrooms.