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PrintVENISON STEAKS WITH OYSTER MUSHROOMS AND BLUE CHEESE
Venison steaks with oyster mushroom and blue cheese – a perfect combination for all occasions! Most people prefer to have this mouth-watering recipe not only for special events but for daily consumptions as well. The combination of blue cheese and oyster mushroom made the dish tastier and nutritious.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Season the venison to taste, then work in the juniper berries and herbs.
- Heat the oil in a browning dish on Full for 2 minutes.
- Add the steaks and cook, uncovered, on Full for 3 minutes, turning once.
- Add the wine, stock, gin, onion, mushrooms, cream and redcurrant jelly.
- Cover with clingfilm (plastic wrap) and slit it to allow steam to escape.
- Cook on Medium for 20 minutes, turning the dish four times. Mix in the cheese. Cover and cook on Full for 2 minutes.
- Allow to stand for 5 minutes, then uncover and serve garnished with the parsley.
INGREDIENTS
- Salt and freshly ground black pepper
- 8 small venison steaks
- 1 teaspoon juniper berries, crushed
- 1 teaspoon herbs
- 2 tablespoons Cooking oil
- 300 ml dry red wine
- 3 tablespoons rich beef stock
- 3 tablespoons gin
- 1 onion, chopped
- 250 grams oyster mushrooms,trimmed and sliced
- 250 ml single cream
- 2 tablespoons redcurrant jelly
- 5 tablespoons blue cheese,crumbled
- 2 tablespoons chopped parsley
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