Venison steaks with wild mushroom sauce

Venison steaks with wild mushroom sauce

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 3

Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
535
protein
57g
carbs
7g
fat
30g
saturates
18g
fibre
0g
sugar
2g
salt
0.6g

Ingredients

  • 25g dried porcini mushrooms
  • 3 venison steaks, about 200g each
  • 25g butter
  • 1 tbsp sunflower oil
  • 1 shallot, finely chopped
  • 2 tbsp dry sherry
  • 1 tbsp balsamic vinegar
  • 6 tbsp double cream
  • mashed potato, to serve

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Method

  1. Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium rare or longer to your liking. Remove from the pan and keep warm.
  2. In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

Recipe from Good Food magazine, February 2014

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Comments

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Gareth135's picture

To be honest I was a little disappointed with the sauce. I'm a fan of sauces with big flavours and I'm afraid this one was a little too subtle for my taste, that's not to say others won't enjoy it, as they clearly have done. I found that the sauce needed a lot of seasoning to bring out the flavours, also added a little sugar as the sweetness works well with the iron rich venison. Next time I would add a meat stock and possible sherry vinegar rather than straight sherry for a greater depth of flavour.

Mary G's picture
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Meant to give this 5 stars!!

Mary G's picture
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Have already done this five times and everyone loves it. I use low fat creme fraiche in the sauce and add thyme sprigs as in the picture. Was never confident pan frying meat but having tried it , I am really pleased at how easy it is. I have used sirloin,haunche and fillet of venison all with great results. Might try the sauce with chicken.

icklebug's picture
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Absolutely delicious! I was worried that the sherry and balsamic vinegar would overpower the sauce, but it was delicious and the porcini mushrooms gave it a wonderful flavour too. I also added extra chopped mushrooms because my husband loves them and it was a great addition

badzilla's picture
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The recipe was lovely but it struck me as rather strange it was written for three people!! I was actually cooking just for myself but made the sauce as per the recipe in case the ingredients didn't scale down particularly well. Obviously I only cooked one venison steak. My full blog and review along with a photograph is at http://www.badzilla.co.uk/Good-Food--Venison-Steaks-with-Wild-Mushroom-S...

carmichael's picture
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Great recipe for venison , no mention of thyme but it is clearly shown in picture

fortgirl8's picture

I love venison so was pleased to see a new recipe for it, and I've never had/used porcini mushrooms before. For a healthier option I swapped the cream for half fat creme fraiche and used spray oil rather than butter. Obviously this will change the flavour of the meal, but I still thoroughly enjoyed it.

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