Venison Steaks with Mushroom & Whiskey Sauce Recipe
Make the most of seasonal venison with this simple but hearty dish. We like to serve it with mash or chunky bread, to soak up all that delicious sauce! Serves 2
Weigh out the dried porcini into a bowl. Pour over just enough freshly-boiled water to cover, then leave to soak for about 15 minutes. Meanwhile, trim and peel the shallots, then chop into fine dice and set aside. Clean the fresh mushrooms and chop roughly, then peel the garlic cloves and strip the leaves from three of the thyme sprigs. When the porcini are rehydrated and soft, strain them (reserving the soaking liquid) and chop finely, then set aside.
Take a large frying pan and place over a medium heat, then add the 2 tbsp oil. When the oil is hot, season the steaks with black pepper and a little salt, then put them in the pan. To serve medium-rare, cook the steaks for two minutes per side (an internal temperature of 57°C, if using a meat thermometer), or cook for longer according to preference. Remove the steaks to a clean plate, cover loosely with foil and leave to rest while you make the sauce. If you are making mashed potatoes, now is a good time to get them going.
