Venison with Thyme, Honey and Port

Cook time : 20 mins

Ingredients: 1 tblsp olive oil; 1 bunch thyme (about 10 stems); 4 x 175g (6oz) venison steaks; 125ml (4 fl oz) red wine; 60g (2oz) shitake mushrooms, sliced; 2 tsp light flavoured honey; 125ml (4 fl oz) port. To serve: rosti potatoes

  • Heat the oil in a large pan, sprinkle in the thyme and add the steaks. Cook for about 1 1/2 minutes on each side for rare, or longer according to taste. Leave the thyme in the pan, but lift out the steak and keep warm on a serving dish.
  • Add the wine and mushrooms to the pan, increase the heat and simmer until the liquid his reduced by half. Add the honey and port and reduce again until there are about 6 tbsp of sauce left.
  • Serve the steaks with a little sauce and rosti potatoes.
  • This sauce is the ideal accompaniment to any red meat or duck breast.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s