Venison steak diane
Traditonally made with beef this is a classic dish which works amazingly with venison. The recipe below can use 500g of our venison loin (this would be half of our loin) or two of our 8oz venison steaks.
- Salt the venison and let it get to room temperature. Pat it dry with some paper towels before cooking to get all the liquid off.
- Heat the butter in a large pan over a medium-high heat and brown the venison on all sides. Then turn the heat down to medium so not to burn the butter and further cook your venison on all sides. It should take about 8-10 minutes to get it nicely browned without overcooking the middle. Remove, cover loosely with foil and set aside to rest.
- Add the shallots to the pan and cook for 1 minutes, then add the garlic and cook for another 30 seconds making sure the garlic doesn't burn. Deglaze the pan with the brandy, scraping off any stuck-on bits on the bottom. Let the brandy cook down almost to a glaze, then add the stock, tomato paste, mustard and Worcestershire sauce and stir to mix all together. Let this boil down for about 3 minutes or so until it thickens.
- Turn the heat right down and wait til the sauce stops bubbling so as the cream won't split. Stir in the cream until you get the consistency you would like - ensuring it doesn't boil again. Take the sauce off the heat.
- Slice the venison into thick medallions or slices depending what cut you are using. If you feel it needs further cooking let it sit in the sauce for a bit to cook through some more. If it is ok then pour some sauce onto a plate and top with the meat. Garnish with some chopped chives or parsley and serve.