Venison Steaks makes a flavourful and delicious meal on the grill. This steak recipe is everything you love about the flavour with the most mouthwatering, soft, buttery texture.
Paired with red wine, like cabernet sauvignon, and a side of mashed potatoes and green beans, this classic meat recipe will blow away your taste buds and leave you feeling full and satisfied.
INGREDIENTS
4 venison steaks
400 g of chanterelles mushrooms
2 shallots1 bunch of tarragon
50g butter
2 tablespoons olive oil
Salt and pepper
METHOD
Take out the steaks out 1 hour in advance.
Heat a frying pan with the oil, salt and pepper, add the steaks, and brown them over high heat, 1 minute on each side, cook them for 5 minutes over moderate heat, turning them halfway through cooking and basting them regularly with the cooking juices , keep them warm.
Clean the chanterelles, wash and dry them, remove the leaves from the tarragon, wash, dry and coarsely chop.
Put the chanterelles in the pan with the cooking juices from the steaks, cook them for 5 minutes over high heat. Remove the pan from the heat, and add the butter and tarragon, salt, pepper and give it a good stir.
Serve the steaks accompanied by chanterelles with tarragon butter
Original Recipe BBC Good Food
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