WILD VENISON RECIPES

Name: Venison steaks with wild mushroom sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
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

VENISON STEAKS WITH WILD MUSHROOM SAUCE - BBC GOOD FOOD

Venison steaks with wild mushroom sauce - BBC Good Food image

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

Provided by Barney Desmazery

Categories Main course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 535 calories, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 57 grams protein, SodiumContent 0.6 milligram of sodium

VENISON MEATBALL & WILD MUSHROOM STROGANOFF RECIPE | BBC ...

Venison meatball & wild mushroom stroganoff recipe | BBC ... image

Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 19

Ingredients

1 onion , finely chopped
2 garlic cloves , crushed
2 tbsp sunflower oil
small bunch dill , roughly chopped plus 1 tbsp finely chopped
2 tbsp wholegrain mustard
400g venison mince
100g fresh white breadcrumbs
1 medium egg , beaten
25g butter
400g wild mushrooms , larger ones sliced
½ tsp smoked paprika
1 tbsp plain flour
400g beef stock
150ml brandy
2 tsp Dijon mustard
1 tbsp tomato purée
300ml pot soured cream
pinch of sugar (optional)
buttered tagliatelle , rice or sautéed potatoes, to serve

Steps:

Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned – add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency – anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.

Nutrition Facts : Calories 547 calories, FatContent 25 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 30 grams protein, SodiumContent 2.6 milligram of sodium

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