Venison Steak with Cream Sauce
4 Venison Steaks
Salt & Freshly Ground Black Pepper
125g Button Mushrooms – thinly sliced
25g Onion finely chopped
2 Garlic Cloves (skinned & crushed)
15ml Lemon Juice
30ml Worcestershire Sauce
50g Good Butter
15 – 30ml Brandy
150ml Fresh Cream
Finely Chopped Parsley
Fresh Parsley to Garnish
1. Rub the steaks with the garlic and season well.
2. Heat half the butter in a frying pan and fry the steaks over a high heat for about 2 minutes on each side to brown. If you like your steaks well done cook a little longer. Place in a warm serving dish to keep hot.
3. Heat the remaining butter and quickly fry the mushrooms and onion in the pan until tender. Add the lemon juice, Worcestershire sauce and brandy and bring to the boil.
4. Stir in the fresh cream and parsley, bring almost to the boil, check the seasoning, then pour over steaks and serve garnished with a sprig of fresh parsley.
Venison Chilli with Lemon, Beans and a Tomato Sauce
(From The Game Cookbook by Clarissa Dickson Wright & Johnny Scott)
Juice of 1 Lemon
900g (2lbs) Minced Venison
Olive Oil
2 Onions Chopped
2 Cloves of Garlic, finely chopped
½ teaspoon thyme
2 x 400g (14oz) tins of Chopped Tomatoes
400g (14oz) tin Kidney Beans
1 bottle of Beer (not lager) or stout
2 tablespoons chilli powder
1 tablespoon sweet chilli sauce (or use ordinary chilli sauce or Tabasco sauce with a little added sugar)
Salt & Pepper
Pour the lemon juice over the mince, mix in and allow to stand for 30 minutes. Heat the oil and fry the onions and garlic; add the venison and brown well - season. Add all the other ingredients, stir well, cover and cook slowly for 4 hours. Add more beer if it becomes too dry.
A good selection of recipes can be found in the above book and also “Farlows Game and Fish Cook Book”