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Here is one of our favourite recipes to try with our venison PAN FRIED VENISON STEAK WITH BEARNAISE SAUCE INGREDIENTS: 2 Venison steaks, cut from the fillet or the haunch Salt and black pepper Groundnut or olive oil FOR THE SAUCE 110g/4oz butter 2 egg yolks 3 tsp white wine vinegar 2 shallots, roughly chopped 1 tbsp tarragon, roughly chopped METHOD 1. Heat a griddle or frying pan 2. Brush the steaks lightly on each side with olive or groundnut oil 3. Season with coarsely ground black pepper 4. Once the is nice and hot, place the steaks in the pan and sear for three to four minutes on either side or longer according to your personal preference 5. Once the steaks have seared, grind a little coarse sea salt over them 6. Leave the steaks to stand for a few minutes while you make the sauce 'Is your mouth watering yet?' FOR THE SAUCE 1. Melt the butter in a small pan 2. Blend the egg yolks together with white vinegar, shallots and tarragon creating a fairly smooth puree 3. Add the melted butter and puree until thick and creamy 4. Season to taste 5. Pour sauce over your venison steaks Venison is lower in fat than skinned chicken Higher in iron than other red meat Contain omega 3 and is low in cholesterol 'IT TASTES GREAT!' CHART FARM · SEAL CHART · KENT · TN15 0ES INFO@VENISONUK.COM TEL 07976 726469 OR 07887 536918 |