So recently I discovered the joy of venison. I have to say, such a
fantastic meat you will not find in any other animal. I am blessed with
the privilege of knowing a very good butcher, whom knows I cook the odd time
and he phoned me to say he had some beautiful wild venison. So with that I
decided this Sunday was going to be the day to try a new recipe for venison.
Being in with a good butcher is well worth it!
This is a very simple dish and just a variation on most venison recipes,
takes only a few moments to prepare and tastes sexy!
WARNING: Due to the large amounts of butter this dish uses,
there may be health concerns. It is quite okay to eat this dish as part of a
balanced healthy diet, a little fat is okay I think, but I am not a
professional, go ask one if you have questions.
WARNING: Cooking with alcohol is dangerous and can cause
fires. Do so at your own risk. If in doubt, don’t use it!
Ingredients
- Nicely cut venison steaks
- 2 Large Red onions
- Potatoes
- Irish Butter (Salted
Butter) - Mixed herbs of own choice
- Sweet Chilli Sauce
- Irish or Spanish Whiskey
- Soy sauce
- Teriyaki sauce
- Salt and pepper
Method
- Season both sides of the
venison steak. - Gently and lovingly, place
the steak in a bowel of sufficient size. - Drizzle with soy sauce,
about 3 tablespoons should be enough, but add what you like really here,
its personal taste here. - Add an equal amount of
Teriyaki sauce - Add one table spoon of chilli
sauce - At this point your venison
steak sound be covered with the marinate, add some mixed herbs and ensure
that the venison is well covered. Leave it now to stand at room temp for
about an hour. - Peel and boil the potatoes
as you would normally about 10 min before you want to cool the venison - Gently peel the onions, and
slice thinly. - Heat a large frying pan on
maximum heat until a droplet of water placed upon it boils away instantly,
i.e. VERY HOT - Remove the frying pan and
add a very generous knob of butter to the pan and watch it melt away, the
butter should not burn, if it is add more. - Add the whiskey; again the
amount is up to you. - Now place the pan back on
the heat and reduce the heat by half, - As the butter and whiskey
fuse together add a further table spoon of chilli sauce. Be careful, too
much will ruin the taste of the venison. - Now ever so gently, place
the venison on the pan, add a table spoon of the marinate along with it
and discard the rest, or find another use for it! - Add the onion to the pan
and cook with the venison - Cook for approx 7 min on
each side, depending on the size of the steak. - Cream the potatoes using
only butter, trust me they are much nicer! - Place potatoes on a plate
and round off - Gently place the steak onto
the plate an spoon onion onto of the potatoes - Drizzle frying pan juices
and fats over the steak and onions and serve
Enjoy!