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.
