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Venison steaks with mushroom peppercorn sauce

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

Venison steaks with mushroom peppercorn sauce

Janine Ratcliffe

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

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A lean and versatile meat with a slight gamey taste, these tender venison steaks pair wonderfully with the rich, creamy mushroom peppercorn sauce

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Try our recipe for venison steaks with mushroom peppercorn sauce, then try our venison steaks with caraway crushed swede, venison meatballs, venison curry, spiced venison loin and venison pie. Also discover more venison recipes.

Venison steaks with mushroom peppercorn sauce recipe

Ingredients

Nutrition

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

Nutrition: per serving

kcal354
fat18.3g
saturates5.8g
carbs2.9g
sugars2.4g
fibre1.4g
protein34.3g
salt0.4g

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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.

Try more steak recipes.

Caia's dish of Bavette steak slices, served on a plate with greens and pesto

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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