Looking for new ways to enjoy game meat? Then Wild and Game can help? This Bristol-based company, which is on a mission to get more people in the UK enjoying wild game, has shared this beautiful venison recipe with Bristol Bites readers – it’s one of the recipes featured in their February 2021 recipe pack! Enjoy!
Venison haunch steaks with stroganoff sauce
Although a stroganoff is normally made with beef, the rich flavour of venison works just as well!
Ingredients
- 2 Wild and Game venison haunch steaks
- 2 small echalion (banana) shallots, finely diced
- 2 tsp minced garlic
- 300 grams chestnut mushrooms, sliced
- 1 tsp fresh thyme leaves
- 2 tbsp brandy
- 1-2 tbsp mushroom ketchup, to taste
- 1 tbsp honey
- 4 tbsp creme fraiche
- 1 tsp Dijon mustard
- 100 ml beef stock
- 1 knob butter
- Olive oil
Instructions
- Heat a knob of butter and a glug of olive oil in a frying pan until very hot. Add the steaks and cook for 1.5 minutes each side, then turn the heat down and cook for 4 minutes each side or until cooked to your liking.
- Remove the meat and set aside in a warm place.
- Add a bit more oil and fry the shallot until soft.
- Add the mushrooms, put the lid on and cook until soft, stirring occasionally.
- Add the garlic and thyme and cook for another minute with the lid off.
- Add the brandy and cook with the lid off for another minute or two.
- Add the honey, mustard, stock, and mushroom ketchup, and bubble for a minute.
- Turn the heat off and stir in the crème fraiche. Turn the heat back on low and heat gently for a minute.
- Serve the sauce with the venison and vegetables of your choice. If the venison has cooled down too much, heat it through in the sauce.
I just found out that Wild and Game closed last year. So disappointed!!