Venison - delicious
Many people are unsure about venison, simply because they are not sure how to cook it. If you treat it like high quality beef steak you won't go wrong.
These venison steaks, when cooked can be served with mash, chip, rice whatever you fancy.
Fry the steaks in a really hot pan to brown, searing the outside. Once coloured set aside whilst you make the source.
Using the same pan as you used to brown the venison, fry finely chopped red onions and red peppers until they are softened. Then add a glass of red wine and let it boil to remove the alcohol (It tastes better without the tang of the alcohol) add a teaspoon of balsamic vinegar, add salt and pepper to taste.
Place the sauce in an oven proof dish and lay the venison on top - roast in a hot oven for around 10 - 12 minutes. At this stage it is best to undercook rather than overcook the meat.
Remove the venison and slice it as you would like to serve it. If it is a little too rare for you then, simply place it back in the oven with the sauce and cook it for a minute or two longer.
Serve when cooked.
If you would like to try venison please call to order it, we have a regular supply of fresh venison which is prepared for commercial customers - it is not always in the front counter.