Name: Venison steaks with mushroom peppercorn sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 2 venison steaks; 1 tbsp olive oil plus extra for drizzling; 1 large or 2 small shallots finely chopped; 150g chestnut mushrooms sliced; 1 tsp crushed black peppercorns; 100ml red wine; 100ml beef stock; 4 tbsp half-fat crème fraîche; ½ tsp dijon mustard; 1 tsp thyme leaves; fries and salad to serve

Slices of venison on a plate with chips, salad and mushroom peppercorn sauce

2 venison steaks
1 tbsp olive oil
plus extra for drizzling
1 large or 2 small shallots
finely chopped
150g chestnut mushrooms
sliced
1 tsp crushed black peppercorns
100ml red wine
100ml beef stock
4 tbsp half-fat crème fraîche
½ tsp dijon mustard
1 tsp thyme leaves
fries and salad
to serve

Method

step 1
Put the steaks on a plate, drizzle with 1 tbsp of oil and season. Heat a non-stick frying pan over a high heat and, once hot, cook the steaks for 3 mins on each side (for medium-rare), then put on a plate, cover and leave to rest.
step 2
Tip the shallots into the pan with another drizzle of oil, and cook for 2-3 mins until softened. Add the mushrooms and fry over a high heat until softened and golden. Stir in the peppercorns and wine and continue to cook until the wine has evaporated. Add the stock and simmer until reduced by half. Stir in the crème fraîche and mustard and simmer for 3-4 mins more, then add the thyme.
step 3
Tip any resting juices from the steaks into the sauce, then slice the steaks and serve with fries and salad, with the sauce spooned over.