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Serves 2.
Ingredients
• 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
Method
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.
Ingredients
• 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
Method
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.
