Venison steaks with peppery mashed potatoes and red wine sauce
Today I’ll be borrowing a few ingredients, like Venison, from recent recipes and even parts of other dishes I’ve cooked in the past week – the gorgeous and glossy red wine sauce which goes so perfectly with it. Then there are some fresh twists on a classic with mashed potatoes with cracked black pepper, nummy.
Back on Monday I shared a terrific recipe for pan fried duck breasts with lovely creamy potatoes dauphinoise and the beautiful red wine sauce which is part of today’s recipe. Today’s dinner come courtesy of my gorgeous wife (still love to pop that in wherever I can) Hana.
I have to share a recipe or meal or two from Hana every so often so you don’t end up thinking that I cook all our dinners and Hana sits back in the lap of luxury. Sure, Hana does get some really nice dinners cooked for her, but so do I every time she goes into the kitchen, like the gorgeous Venetian pasta (my absolute favourite meal) Hana prepared for us a few nights ago.
But, on to tonight’s dinner. Just so you don’t go thinking that duck and venison are everyday occurrences with all the recipes I’ve posted recently; I did get these venison steaks, along with the duck breasts and a lovely rump steak too in a fantastic three-for-£10 deal in our local Morrisons. I have sung Morrisons praises before, they have a great bakery and salad bar, but I have to again here. We had three great meals from the £10 offer.
So, the recipe itself. As I had bought a nice bottle of red wine to make the red wine sauce, and we’d only used half the bottle between making the sauce and having a small glass each to drink, Hana decided to remake the red wine sauce again the following evening. The red wine sauce or gravy takes quite a while to make and you can’t or rather shouldn’t rush it. Instead you should treat a meal like this, and a sauce like the red wine gravy, as a labour of love.
Hana followed the same red wine sauce recipe that I used the day before, which you can find here, so I won’t write it up again here.
This was Hana’s first time cooking steak for us. She followed a guide and pan fried them in a non-stick pan for a total of 6-8 minutes, turning only once, for a medium rare steak. You would never have guessed this was Hana’s first time cooking steaks as they were cooked to medium rare perfection.
For the mashed potatoes Hana used a good bit of cracked black pepper and some milk but no butter. It was wonderfully creamy and smooth.
All in all this was one heck of a week night treat dinner, not something for the every day with the usual price of venison steaks from the butchers or the time it takes to make the red wine sauce. But every now and then it’s really, really worth taking a little bit of extra time, effort and money to have something special.
Venison Steak with Peppery Mashed Potatoes and Red Wine Sauce
- 2 venison steaks, remove from the fridge around an hour before cooking.
- Salt & pepper
- Olive oil
Red wine sauce
- 1 shallot, finely sliced
- 2 carrots, thinly sliced
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 1 celery stick, thinly sliced
- 4 sprig of sprigs fresh rosemary
- 2 bay leaf
- 250ml of red wine
- 500ml of lamb stock
- olive oil
- knob of butter
- 500g potatoes
- Cracked black pepper
- Take the venison out of the fridge and season with salt and cracked black pepper.
- Start by making the red wine gravy sauce. You can find the recipe here. When you reach the stage where you have added the stock and are reducing it, start on the mashed potatoes.
- Put a large pan on water on to boil. Peel and wash all your potatoes, then cut into 2 inch chunks. Boil for around 30 minutes, or till tender. After 15 minutes it’s time to cook the venison steaks.
- Add olive oil to a non-stick pan and bring to a medium heat. Add the steaks to the pan and cook for a total of 6-8 minutes for medium rare turning halfway through. Remove to a plate, cover with foil and leave to rest.
- Drain the potatoes and return to the pan. Add the milk and cracked black pepper to taste then mash till you reach your favourite consistency of mashed potatoes. Some prefer it smoother, others chunkier.
- Serve the venison steak with a good portion of mashed potatoes and spoon the red wine sauce over the steak.