March - Game for the Pot: Venison Steaks
We have 6 different species of Deer in this country so venison is readily available. The quality of the Venison we have now is better than ever with good quality young animals being harvested for the table through out the season. Most of what we buy in supermarket is Fallow andRed Deer. Red has a slightly stronger flavor than Fallow but both are succulent, meaty, full of natural vitamins, and low in cholesterol. The fat content of Venison is very low so this is something we need to bear in mind when cooking it and specially when pan Frying, Grilling or Roasting it. Venison should be served slightly pink never well done by cooking venison well done you are removing all the moisture from the meat and turning it in to something resembling shoe leather. If you have only ever eaten meat well done Please, please try it Medium and I guarantee you will never go back to eating it well done.
Wild Mushroom Cream Sauce
Now for a recipe there is not a lot I can do to improve something that only needs seasoning and cooking, what I can do is in the same way a wine connoisseur suggests the perfect wine to have with your food I can suggest sauces that will compliment your steak. Here is a favourite of mine.
All the ingredients for the sauce can be found at any supermarket and Venison steaks can be found either from your butcher or most supermarkets.
50g Dried Porcini Mushrooms
150ml Game jus
1) Take the dry Porcini Mushrooms and place them in a bowl, add 200ml of boiling water. Allow them to soak for 30 mins.
2) Drain the mushrooms and place the mushroom water in a saucepan and add the Game jus (see my blog on jus and stocks) and bring to boil, add the Mushrooms and reduce by half.
3) Add the cream and reduce again to coating consistency.
4) Season and cook the Steak then serve with the sauce