Venison in creamy mushroom sauce

Venison in creamy mushroom sauce

Recipe below (can replace with pork, beef or lamb)!

I love venison at this time of year, and I wanted to come up with a new way of cooking it with some of the ingredients I had in my fridge/cupboards. The dried mushrooms add such a depth of meaty flavour, and I added some truffle butter I had leftover because why not! I cooked the venison medium rare, but you can have it whichever way you like.

Ingredients (2 people):
Handful of dried porcini mushrooms
2 handfuls fresh mushrooms
1 onion
2 cloves garlic
2 venison steaks (can do pork chops, pork fillet, lamb steaks, beef steaks)
Oil for frying
Salt and pepper
1/2 beef stock cube/pot
Splash of cooking white wine
5 tbsp creme fraiche

1. Season your venison steaks with salt and pepper and oil.
2. Heat a frying pan or skillet to a high heat and fry your venison until cooked as you like (approx. 2 mins on each side for medium rare).
3. Remove from pan and cover with foil.
4. Put your dried mushrooms in a bowl and top with 150ml boiling water and set aside.
5. Slice your onion, add to the venison pan with some oil and fry for 4 mins. Mince your garlic and add for another 2 mins.
6. Slice your fresh mushrooms, and add to the pan, frying for another minute.
7. Add a splash of white wine to get everything off the bottom of the pan. When it has almost disappeared, add in the dried mushrooms and water. Add in the stock cube.
8. Add in the creme fraiche and simmer for a minute. Taste and season. If it’s too thin, simmer for longer, if too thick, add some more water. Put the venison back in and serve!

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