Recipe: Venison Steak With Mushroom Sauce
As the shortened days begin to creep forward, many are beginning to trade their summer BBQ’s for evenings with friends and loved ones enjoying a delicious home-cooked meal.
The chefs at the Alpine Lodge turn a steak classic into a mouth-watering Minaret Station original for you to share at your next dinner party or even a luxurious meal to treat yourself. This recipe utilises one of our favorite locally sourced, premium proteins - Alpine Deer Wild Venison.
The wild red deer live naturally amongst the native bush and alpine ranges of New Zealand’s South Island, many just outside the doorstep of Minaret Station Alpine Lodge. Because these deer roam freely eating native grass and herbs, unique qualities are embodied in the taste of this flavorsome protein. Venison offers a sustainable, lean, and healthy meat option which is low in saturated fat and rich in iron, vitamins, and protein. The delicate grain provides a tender yet light texture which makes it a staple to offer guests at Minaret Station.
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Salt and pepper
Butter
Olive oil
Fresh thyme
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1 packet (around 30-50gr) dried porcini mushrooms
250gr swiss brown mushroom
250gr field mushrooms
300ml cream
1 cup beef stock
100gr butter
Freshly chopped thyme
Mushroom sauce
Step 1
Preheat the oven to 180ºC / Gas Mark 4
Step 2
Place field mushrooms on oven tray, season with salt and pepper, olive oil and butter. Cover with tinfoil and roast at 180 degrees for 15-20mins. Set aside to cool. Keep the oven turned on for the steaks later on.
Step 3
Rehydrate dried porcini mushrooms with 400ml of hot water. Set aside to cool.
Step 4
Remove porcini and roughly chop. Keep mushroom stock/water for later.
Step 5
In a medium saucepan, heat butter until foaming.
Step 6
Add sliced swiss brown mushrooms, cook until soft and brown.
Step 7
Slice the roasted field mushrooms and add to saucepan, followed by chopped porcini mushrooms.
Step 8
Add beef stock and mushroom stock and reduce by half.
Step 9
Add cream and reduce again by half.
Step 10
Season sauce with salt and pepper, chopped fresh, and 2-3 pinches of porcini mushroom powder. Keep on low heat while you prepare steaks.
Venison steaks
Step 1
Ensure the oven is still on 180ºC.
Step 2
Ensure venison is room temperature and season with Maldon salt and Pepper.
Step 3
Colour venison in a hot pan with a splash of olive oil and a touch of butter (it only needs 10 seconds just to sear the edges).
Step 4
Add fresh thyme sprigs to the pan and finish by roasting in the oven for 5-6 minutes.
Step 5
Rest for 5-10 minutes.
To finish, spoon mushroom sauce generously over venison steaks
