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Venison medallion with portobello mushrooms and beetroot relish

60 mins, Venison leg steak

Venison leg steak medallions are tender, full of flavour and iron and incredibly versatile. You can dress them up to impress your mates or use them 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.

Method

  1. Bring steaks to room temperature and preheat oven to 180°C.
  2. Dab steaks dry with a paper towel, then brush with oil and season generously with salt.
  3. Heat an oven proof frying pan on high and sear each side of the steak until well caramelised and cook to desired doneness (we advise medium rare).
  4. Remove pan from the heat and add butter pucks (if desired). Baste (pour butter over steak with a spoon) 3 or 4 times to coat the steaks.
  5. Remove steaks from the pan and rest on a chopping board for at least 3 minutes. Reserve remaining butter to drizzle over steak when serving.

Beetroot relish

  1. Peel entire beetroot into short ribbons using a potato peeler (or grate instead)
  2. Gently heat olive oil in a pot on low heat and sauté the garlic until fragrant
  3. 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.

Mushrooms

  1. Preheat oven to 180°C and place mushrooms top down on an oven tray.
  2. Mix the butter and chopped garlic, spread mixture evenly over the mushroom gills.
  3. Strip leaves off the thyme and sprinkle over the mushrooms, then season with salt and pepper
  4. Bake mushrooms for 15-20 minutes or until they are slightly shrivelled.

Serve

Serve venison sliced across the grain with mushrooms, a good dollop of beetroot relish and a sprinkling of toasted walnuts. Drizzle venison and mushrooms with remining melted garlic and parsley butter. ENJOY!

Tips

Venison is best served rare-medium rare. If you have a meat thermometer, this equates to an internal temperature of 55-57°C (target slightly under this to allow a little further cooking while basting).