Game recipe - Venison steaks three ways

PUBLISHED: 14:53 08 October 2014 | UPDATED: 18:40 13 November 2015

Venison steaks

Venison steaks

not Archant

Three great toppings to go with Venison steak

Serves: 4

Prep: 20 mins

Cook: 10 mins


4 venison haunch steaks

1 shallot sherry and cream sauce

1 glass double cream sherry sherry and cream sauce

150 ml cream sherry and cream sauce

50 ml game or beef stock sherry and cream sauce

Oil sherry and cream sauce

25 grams butter sherry and cream sauce

Salt and pepper sherry and cream sauce

20 grams grogonzola picante cheese blue cheese melt

100 ml double cream blue cheese melt

150 ml soy sauce Teriyaki glaze

25 grams honey/teriyaki sauce Teriyaki glaze

80 ml miri wine Teriyaki glaze


1. Sherry and cream sauce. Season the steaks and fry with a little oil in a pan to your taste i.e. rare, medium, well done. Remove and allow to rest. Add the butter to the same pan once melted add the finely chopped shallots and allow to sweat until soft. Add the sherry and reduce to half the quantity and then add the stock and do the same. Now add the cream and reduce to a coating consistency. Season and serve with the steaks

2. Blue Cheese Melt Place the cream into a saucepan bring to a simmer and add the cheese. Once the cheese has melted stir well and place in a bowl, and allow to cool in a fridge. Season the steaks and fry with a little oil in a pan to your taste i.e. rare, medium, well done. Remove and allow to rest. Place the steak on a dish add a spoonful of the cheese on the top and place under the grill to melt slightly then serve.

3. Teriyaki Glaze. Mix together the soy sauce, wine and honey in a bowl. Place the steaks in the bowl and make sure covered by the marinade. Leave to marinate for 2 hours. Remove steaks from the marinade and pat dry. Place the marinade in a pan and reduce to a glaze. Fry the steaks with a little oil in a pan to your taste i.e. rare, medium, well done. Once cooked brush well with the glaze and slice with a sharp knife and serve


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