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Foie gras and venison chopped steak

Duncan Welgemeod from Heaven's Kitchen At Large
Duncan Welgemoed's luxuriously rich flavoursome steak is ideal for an extra special meal

Foie gras and venison chopped steak

Method

1. Preheat the oven to 220C/gas 7.

2. Combine all the ingredients except the olive oil and season quite heavily with salt and pepper.

3. Heat a large ovenproof frying pan. Add a drizzle of olive oil and quickly brown the steak on both sides.

4. Cook in the oven for 5-6 minutes, then remove and allow to rest for 10 minutes.

5. Serve with celeriac remoulade and toasted focaccia bread.

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Serves: 4

Prep: 15 min, plus 10 mins resting
Cook: 10 min

Ingredients
1 lobe Foie gras, coarsely chopped
2 Shallots, very finely chopped
1 garlic clove
1 bunch Parsley, coarsely chopped
1kg minced venison
12 green peppercorns
Olive oil