Recipe: Venison haunch steaks with stroganoff sauce

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Venison haunch steaks with stroganoff sauce - Wild and Game

 

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! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Keyword: Venison
Servings: 2 people

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.

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