- sunflower oil, for frying
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 large potatoes, cut into skinny chips
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 venison steaks (about 175g/6oz each)
The term venison was originally used to describe the meat of any furred game, but in Britain it…
For the sauce
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, chopped
- 250g chestnut mushroom, sliced
- 1 tsp smoked paprika
- 1 tsp tomato purée
- 1 tsp plain flour
- 2 tbsp brandy (optional)
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 200ml beef stock
- 4 tbsp soured cream
- small handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.