Flash roasted collop of venison Diane
Venison
Ingredients:
4 x 200g Venison rump steaks
1 teaspoon sea salt
2 tablespoons oil
25g butter
1 teaspoon freshly ground black pepper
2 shallots, finely chopped
1 clove garlic, minced
100g button mushrooms, sliced
50ml whiskey
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
150ml double cream
2 tablespoons chopped parsley
Method:
Heat the oil in a large frying pan until smoking hot.
Season the venison with the salt and add to the pan.
Seal for 2 minutes each side, adding half the butter to the pan and basting the venison with it.
Remove venison from pan, season with the black pepper and set aside.
Add the remaining butter to the pan with the shallot and garlic.
Cook until golden and then flame with the whiskey.
Add the mustard, Worcestershire and cream and simmer to spoon coating consistency.
Return the venison steaks and any juices to the sauce and mix in the parsley. Serve.
Sautéed potatoes
Ingredients:
1kg baby potatoes, scrubbed and cut into 1cm slices
25ml oil
25g butter
Salt
Method:
Boil the potatoes until just cooked and drain well.
Dry on kitchen paper.
Heat the oil in a large frying pan and add the potatoes – ensure they’re all on the surface.
Season with salt.
Dot the butter around the pan and cook for about 3 minutes each side or until crisp and golden.
