CookEat Recipe
Venison Steaks with Claret and Mushrooms
Venison steaks browned with aromatics then simmered in claret with mushrooms, served with currant jelly.
Method
Steps
Step 1
Season steaks with salt, pepper and lemon juice. Melt butter and brown steaks with onion, bay, garlic and minced parsley.
Step 2
Add drained mushrooms, thyme and claret; cover and simmer gently until venison is tender and thickest steak reaches 71 °C, adjusting time to cut and thickness.
Step 3
Remove bay. Serve steaks with mushroom-claret sauce, optional toasted croutons and currant jelly on the side.
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