Venison leg steak is tender, full of flavour and iron and incredibly versatile. You can dress it up to impress your mates or use it in a casual mid-week meal. Venison's best friends are earthy and sweet, so you won't go wrong by pairing it with a great beetroot relish and some tasty mushrooms.
- Bring steaks to room temperature and preheat oven to 350°F.
- Brush steaks with oil and season generously with salt.
- Heat an oven proof frying pan on high and sear each side of the steak until well caramelised (approx. 1-2 minutes each side).
- For 1" thick steaks, place in the oven for 4 minutes, then remove steaks from pan and allow to rest in a warm place for 3-5 minutes before serving. Refer to our cooking tips page for further guidance.
- Peel entire beetroot into short ribbons using a potato peeler (or grate instead)
- Gently heat olive oil in a pot on low heat and sauté the garlic until fragrant
- Add the remaining ingredients and bring to a simmer (with lid off) for approximately 40 minutes, or until the beetroot is soft and glossy and the wine has reduced to almost nothing. Season with salt and pepper if required. This relish will store in the fridge for up to a week.
- Preheat oven to 350°F and place mushrooms top down on an oven tray.
- Mix the butter and chopped garlic, spread mixture evenly over the mushroom gills.
- Strip leaves off the thyme and sprinkle over the mushrooms, then season with salt and pepper
- Bake mushrooms for 15-20 minutes or until they are slightly shrivelled.
Serve venison sliced across the grain with mushrooms, a good dollop of beetroot relish and a sprinkling of toasted walnuts.
Venison is best served rare-medium rare. If your venison leg was pre-cut into steaks, refer to our cooking tips for guidance on cook time.