Venison steaks with buttered asparagus and red wine sauce

Method

1. Heat the olive oil and half the butter together in a frying pan.

2. Season the steaks with salt and freshly ground black pepper and then fry them for 2-3 minutes.

3. Heat the remaining butter in a separate pan and fry the asparagus.

4. Add onion, garlic and mushrooms to the pan with the venison. Fry for 2-3 minutes and then remove the venison and keep warm.

5. Stir the gin into the mushroom mixture and add the red wine, red wine vinegar and stock.

6. Stir in the chocolate or sugar and bubble for 5-6 minutes, until reduced.

7. Stir in the chopped parsley, adjust the seasoning and serve with the venison and buttered asparagus.

Comments                        add a comment

My son-in-law is a professional hunter and I am privileged to receive various cuts of venison e.g. Springbok, Nyala, Blouwildebeest, Rooibok, etc. (from Namibia), which I had to learn to prepare myself. Thanks for your recipes on venison. Quite a variation to mine. (All the way from South Africa)

Ingredients

3 tbsp Olive oil
4 tbsp Butter
1 pinch salt and fresh ground black pepper
2 Venison, each 175g
20 asparagus spears, lightly cooked
0.5 onion, chopped
1 Garlic, finely chopped
4 Mushrooms, sliced
4 tbsp gin
50ml Red wine
10ml red wine vinegar
250ml beef stock
10g dark chocolate, or 1 tsp sugar
1 handful flat-leaf parsley

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