Venison steak with a venison sauce, braised leeks, stock potatoes and onions
Recipes below! ️️️
This was a proper winter dish, but as it’s so cold and rainy I thought why not?! I always cook venison medium rare unless I’m slow cooking, it is the most tender at that point. Save this and recreate it.
Ingredients (2 people):
Leeks: 2 leeks, 1 tbsp olive oil, 50ml white wine, salt and pepper
Venison and sauce: 100ml red wine, 2 venison steaks, salt and pepper, 1 tbsp olive oil, 25g butter, 1/2 an onion sliced into thick rings
Potatoes: 3 large potatoes thinly sliced, 400ml beef stock, salt and pepper, 2 tbsp oil
Leeks: peel a layer off your leeks and slide once into halves. Place them on a tray with the rest of ingredients and bake for 30 mins at 200.
Potatoes: place your potatoes in a bowl, add the oil and season well. Mix until coated. Place one by one on a tray in layers, just overlapping. Pour over the stock. Bake covered with foil at 200 for 30 mins then 30 mins uncovered.
Steak: trim any fat and sinew off your steak. Add the oil to the pan and heat until high. Add the leftover bits of fat and fry for a minute, then place the onions flat in the pan. Season your steaks then add them to the pan where there is space and fry for 2-3 mins each side. Remove from the pan and cover with foil. Gently flip the onions over, fry for 3 more mins. Add the red wine to the pan. Reduce until nearly gone. Remove the bits of fat. Then add the butter and mix in. When it is the right thickness take it off the heat. Slice your venison and serve with the onions and sauce.