Post details: Braised Venison Steaks

19/03/07

Permalink 04:33:35 pm, Categories: Food, Recipe, 368 words   English (UK)

Braised Venison Steaks

I got a pair of venison leg steaks at the weekend. It seemed to someone like a good plan. Then I had a good look through my collection of recipe books to figure out how to cook them.

I had no joy there. The closest thing I could find to a useful recipe was for venison loin, courtesy of Elizabeth David's 'French Provincial Cooking'.

So in the end I had to make something up.

Take 1 small red onion and two rashers of back bacon, chopped medium fine. Saute in olive oil until golden. Lift out the onion and bacon and put to one side for later, then add a little more oil if necessary and bring the pan up to just about smoking point. Add the 2 venison leg steaks and stand back. Let them brown and turn them over to brown the other side. Then I turned the heat down to a little below medium and added a half ounce of butter. (You can probably do without the butter, but I was making it up as I went along.) When the butter is melted, pour in a good glass of robust red wine, a Shiraz or Cabernet Sauvignon. Season and add a stock cube. Put the onions and bacon back in, along with a handful of small peeled shallots. Cover and leave to simmer for 1 hour, stirring occasionally and turning the meat over half way through the time. If it looks as though the wine might all boil away, add a splash more.

At the end of the hour, the wine should have produced a nice rich dark gravy, remove the lid and carefully push the ingredients to one side of the pan, to make a bit of room. Take care with the shallots and they might be very delicate by now. Add a splash of cream to the pan and stir it into the gravy. Cook it through until it thickens slightly. Now serve, take the meat out onto two plates, carefully place the shallots on top and then spoon the onion and bacon and gravy over the top.

I served this with a gratin dauphinois, steamed purple sprouting brocolli and more of the lovely red wine.

Comments, Pingbacks:

Comment from: Munro [Visitor]
Hi!

I found this through a google search for "Oisin venison leg steaks" which I also bought (from M&S) yesterday thinking it was a good idea at the time. I am not a very experienced cook but this sounds great for my valentines meal that I'm cooking tonight.

My only concern is - is any of the experience lost by simmering the venison in a sauce for an hour as opposed to just frying or grilling each side? What is the venison like in the middle at the end? is it cooked right through or still red?

Thanks so much for the suggestions anyway - the bacon/onions/shallots gravy is just what I needed :)

Nick
Permalink 14/02/09 @ 10:16

Leave a comment:

Your email address will not be displayed on this site.
Your URL will be displayed.
Allowed XHTML tags: <p, ul, ol, li, dl, dt, dd, address, blockquote, ins, del, span, bdo, br, em, strong, dfn, code, samp, kdb, var, cite, abbr, acronym, q, sub, sup, tt, i, b, big, small>
You MUST copy the following text in the box above: Y4AEL
Options:
 
(Line breaks become <br />)
(Set cookies for name, email & url)

carbon14 Blog

Everything that's happening in the world of carbon14

June 2017
Mon Tue Wed Thu Fri Sat Sun
<<  <   >  >>
      1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30    

Search

Categories


Linkblog

Friends

Service Providers

Comics

Misc

Syndicate this blog XML

What is RSS?

powered by
b2evolution