Venison Steaks with wild mushroom sauce

Method

1. Out the dried porcini in a bowl or jug, and just cover with boiling water. Allow to soak for 10-15 minutes.
2. Fry the chopped shallots with 2 sprigs of thyme in the butter, until soft and golden. Add the roughly chopped fresh mushrooms, and sweat till soft. Add the dried porcini, and soaking liquid, and reduce. Add the balsamic vinegar.
3. Add the sherry, and reduce. Once the liquid has almost disappeared, stir through the cream, until the sauce is warm, and the cream has taken on a light brown colour from the mushrooms. Keep warm.
4. Heat a pan, add the oil, thyme, and then the venison steaks. Venison is best served medium rare, so cook for 2 minutes each side, until brown on the edges, but pink in the middle, at 57°C if using a thermometer. The same cooking times apply as for beef steak (see our guide how to cook steak here (LINK)).
5. Set the steaks aside to rest for 5 minutes while you finish your sauce and veg. If the sauce has begun to dry, add a splash of water to loosen.
6. Serve the sauce on a plate, and add the steaks on top, with your veg around the side.