Venison steak and butternut
Venison steak and butternut
Main Preparation 30 minutes
Service 4 people
Difficulty 6/10
Ingredients
- 4 venison steaks
- 1 butternut squash
- 3 knobs butter
- 2 tbsp fresh cream
- Olive oil
- 500g mixed mushrooms
- Some sprigs of chervil
- Salt and pepper
Preparation
- Preheat the oven to 180 C/350 F/gas 4 and boil a large pan of water.
- Peel and halve the butternut and remove the seeds.
- Cut one half into 1.5cm/½in slices and the other half into large dice.
- Place the butternut slices on a baking tray, drizzle with olive oil, season with salt and pepper and bake for 40 mins.
- Boil the diced butternut for 30 mins, drain and mash with butter, fresh cream, salt and pepper.
- Melt a knob of butter in a frying pan, add the mushrooms and fry gently for about 15 mins. Season with salt and pepper.
- Turn the oven up to 200 C/400 F/gas 6. In a hot frying pan, sear the venison steaks in butter for 2 mins on each side. Put in the oven for 4 mins.
- Warm 4 plates, put a slice of butternut in each one and place a venison steak on top. Add a scoop of butternut mash and some mushrooms. Drizzle with olive oil, season with a twist of freshly ground black pepper, decorate with a sprig of chervil and serve.