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Prep:25 mins
Cook:30 mins
Serves 2
Ingredients
sunflower oil , for frying
2 large potatoes , cut into skinny chips
2 venison steaks (about 175g/6oz each)
For the sauce
2 tbsp butter
1 small onion , chopped
1 garlic clove , chopped
250g chestnut mushroom , sliced
1 tsp smoked paprika
1 tsp tomato purée
1 tsp plain flour
2 tbsp brandy (optional)
200ml beef stock
4 tbsp soured cream
small handful parsley , chopped
Method
STEP 1
To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
STEP 2
Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
STEP 3
Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
STEP 4
Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
STEP 5
Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.
Cook:30 mins
Serves 2
Ingredients
sunflower oil , for frying
2 large potatoes , cut into skinny chips
2 venison steaks (about 175g/6oz each)
For the sauce
2 tbsp butter
1 small onion , chopped
1 garlic clove , chopped
250g chestnut mushroom , sliced
1 tsp smoked paprika
1 tsp tomato purée
1 tsp plain flour
2 tbsp brandy (optional)
200ml beef stock
4 tbsp soured cream
small handful parsley , chopped
Method
STEP 1
To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
STEP 2
Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
STEP 3
Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
STEP 4
Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
STEP 5
Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.
