Venison steaks with wild mushroom sauce

Venison steaks with wild mushroom sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 5 mins Cook: 15 mins


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


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



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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 shallot, finely chopped



    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



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Jan, 2015
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.
14th Sep, 2014
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
21st Apr, 2014
Meant to give this 5 stars!!
Mary G
21st Apr, 2014
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.
25th Mar, 2014
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
22nd Mar, 2014
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
carmichael's picture
9th Mar, 2014
Great recipe for venison , no mention of thyme but it is clearly shown in picture
fortgirl8's picture
10th Feb, 2014
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?