How To Make Venison Steak

How To Make Venison Steak

Venison Steak: our venison steak recipes show you how to make easy venison steaks. This venison steak recipe from chef Sophie Wright will teach you how to make venison haunch steak with potato and celeriac gratain.

You Will Need

• 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

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Step 1:

Reduced cream

Melt 75g of butter into 150mls of double cream. Add 2 sprigs of thyme and 2 sliced cloves of garlic. Season with salt and pepper, bring to the boil and allow the cream to reduce and thicken slightly.

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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.

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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.

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Step 4:

Sauce

In the griddle pan add the red wine and stock and allow to reduce.Season to taste and serve