Venison steak is available in the shop now. Traditional, seasonal and with any of these three sauces – very tasty.
Venison is a very tasty lean red meat that is low on fat. Healthy eating and full of flavour venison is becoming increasingly popular. All types of deer meat sold in the UK is classified as Venison. Venison is a natural slow food, reared in the wild, living in wood and farmland habitat, roaming free and enjoying a natural life and diet.
This recipe comes from “Taste of Game”
Serves Four people; allow about 20 mins for preparation and ten minutes for cooking
Venison Steak and Sauces ingredients
4 venison haunch steaks from Morley Butchers
Sherry and Cream Sauce
1 glass Double Cream Sherry
150 ml Cream
50 ml Game or Beef Stock
25 g Butter
Salt and Pepper
Blue cheese Melt
20 grams Gorgonzola picante cheese
100 ml Double Cream
150 ml Soy Sauce
25 grams Honey/Teriyaki Sauce
80 ml Miri Wine
Venison Steak Cooking Instructions
- Sherry and cream sauce. Season the steaks and fry with a little oil in a pan to your taste i.e. rare, medium, well done. Remove and allow to rest. Add the butter to the same pan once melted add the finely chopped shallots and allow to sweat until soft. Add the sherry and reduce to half the quantity and then add the stock and do the same. Now add the cream and reduce to a coating consistency. Season and serve with the steaks
- Blue Cheese Melt Place the cream into a saucepan bring to a simmer and add the cheese. Once the cheese has melted stir well and place in a bowl, and allow to cool in a fridge. Season the steaks and fry with a little oil in a pan to your taste i.e. rare, medium, well done. Remove and allow to rest. Place the steak on a dish add a spoonful of the cheese on the top and place under the grill to melt slightly then serve.
- Teriyaki Glaze. Mix together the soy sauce, wine and honey in a bowl. Place the steaks in the bowl and make sure covered by the marinade. Leave to marinate for 2 hours. Remove steaks from the marinade and pat dry. Place the marinade in a pan and reduce to a glaze. Fry the steaks with a little oil in a pan to your taste i.e. rare, medium, well done. Once cooked brush well with the glaze and slice with a sharp knife and serve