Venison steaks with wild mushroom sauce

Venison steaks with wild mushroom sauce

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(7 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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

  • Gluten-free

Nutrition: per serving

  • kcal535
  • fat30g
  • saturates18g
  • carbs7g
  • sugars2g
  • fibre0g
  • protein57g
  • salt0.6g
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Ingredients

  • 25g dried porcini mushrooms
  • 3 venison steaks, about 200g each
    Venison

    Venison

    ven-ee-sun

    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp dry sherry
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 6 tbsp double cream
  • mashed potato, to serve
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

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.

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Comments, questions and tips

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Comments (8)

Cannab's picture
3.75

We thought this was excellent. I did enhance the sauce by slicing in a few chestnut mushrooms as well as the wild porcini and served it on a bed of steamed spinach. The sauce was rich and flavoursome. Quick and delicious.

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
1.25

Meant to give this 5 stars!!

Mary G's picture
1.25

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
5

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
5

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
3.75

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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