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    Venison steaks with buttered asparagus and red wine sauce.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison steaks with buttered asparagus and red wine sauce.

    Post  Admin on Tue Nov 26, 2013 11:36 am

    Serves 2.

    3 tbsp olive oil
    4 tbsp butter
    1 pinches black pepper
    2 venison steaks, each 175g
    20 asparagus
    0.5 onions, chopped
    1 garlic, finely chopped
    4 mushrooms, sliced
    4 tbsp gin
    50 ml red wine
    10 ml red wine vinegar
    250 ml beef stock
    10 g dark chocolate, or 1 tsp sugar
    1 handfuls flat leaf parsley


    1. Heat the olive oil and half the butter together in a frying pan.

    2. Season the steaks with salt and freshly ground black pepper and then fry them for 2-3 minutes.

    3. Heat the remaining butter in a separate pan and fry the asparagus.

    4. Add onion, garlic and mushrooms to the pan with the venison. Fry for 2-3 minutes and then remove the venison and keep warm.

    5. Stir the gin into the mushroom mixture and add the red wine, red wine vinegar and stock.

    6. Stir in the chocolate or sugar and bubble for 5-6 minutes, until reduced.

    7. Stir in the chopped parsley, adjust the seasoning and serve with the venison and buttered asparagus.

      Current date/time is Sat Feb 16, 2019 11:12 am