Venison leg steaks with seasonal vegetables and red wine mushroom sauce
For those that enjoy wild vension this recipe is a classic. The venison is succulent and tender. The mushroom sauce and seasonal veges make a fantastic accompaniment.
- Lay the venison steaks in a flat dish and squeeze mandarin juice over them, season generously with black pepper both sides, put in the fridge for 1 hour. Peel and prepare the root vegetables (Jerusalem artichokes, fennel bulb quartered, potatoes, kumara, shallots, garlic whole. Preheat oven to 190c and place all vegetables in a shallow baking tray with 2 tablespoons of oil, season with rock salt and black pepper and add roughly chopped rosemary. Stir frequently untill soft and caramelised. Chop mushrooms roughly and sautee in finely chopped onions, garlic and butter. Once they have gone limp add half cup of Pinot Noir and season with a little salt and pepper. Drain and dry venison steaks and cook on hot skillet for 2minutes each side, allow to rest. Stack vegetable and separately stack steak and pour around 3 tablespoons of mushroom sauce