Venison Leg Steak with Portobello Mushrooms and Beetroot Relish

Cooking Method

  1. Bring steaks to room temperature and preheat oven to 350°F.
  2. Brush steaks with beef tallow and season generously with salt.
  3. Heat an oven proof frying pan on high and sear each side of the steak until well caramelised (approx. 1-2 minutes each side).
  4. 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.
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.
  4. Season with salt and pepper if required. This relish will store in the fridge for up to a week.
  1. Preheat oven to 350°F 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.
  5. 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.