How To Make Venison Steak
- Videojug
- Videojug
- 6:39
- Yes
- 360p
- 640x360
- Flash
- h.264
- 900kbps
How To Make Venison Steak
Step 1: Reduced cream
- 4 medium venison haunch steaks
- 1 medium celeriac
- 2 large potatoes
- 150 ml double cream
- 2 medium sprigs of thyme
- 2 medium cloves of garlic, sliced
- 50 ml red wine
- 100 ml beef stock
- 75 g butter
Step 2: Gratain
Slice a celeriac and 2 large potatoes as thinly as you can. Take the four ramekins and start to layer the potatoes and celeriac in the bottom of each one. When you have completed your first layer, pour over a spoonful of the reduced cream and butter. Repeat this until the ramekins are full or you have run out of potatoes and celeriac and cream.
Top the ramekins with a small knob of butter and cook for 30-45 mins.
Pierce the gratin with a knife - if it slides in easily then it's done.
Step 3: Steak
When your Gratian has ten minutes to go, heat up a griddle pan.
Sear the venison on both sides until it starts to leave griddle lines, then place on a tray and finish in the oven for 6mins or until it's cooked to your taste.
Step 4: Sauce
In the griddle pan add the red wine and stock and allow to reduce.Season to taste and serve
Tips & Comments