December 06, 2021
Venison Steaks with Caramelized Onions and Mushrooms
This meal is perfect for a cold winter's night. Succulent venison steak pairs perfectly with the sweet caramelised vegetables. Enjoy with a bold Pinot Noir to perfectly complement the flavors of this dish.
¼ cup butter
3 sliced onions
Bunch of thyme
2 teaspoons of honey
2 cups of mixed mushrooms
1 venison backstrap
Bunch of parsley, chopped
Bunch of arugula leaves
Sauté the butter in a high heat pan, add the onions and coat them in the butter. Turn the
heat down lower and turn occasionally till they are soft and brown. Add a little bit of salt and
when they are starting to brown add thyme and honey. Cook until brown and set aside.
Salt the venison quite well and have it ready at room temperature.
Add more butter to the pan, and pat dry the venison. Sear the venison over a medium heat,
turning so both sides are browned. We like ours quite rare so cook to desired result. You can
generally tell by pressing your finger to the meat, the softer it is the less cooked it is. Take
out of the pan and let the venison rest.
Put the mushrooms in the pan and turn the heat to high. Sear these until brown and add
some more butter and sauté for approximately another 10 minutes until they are nicely
Once the mushrooms are ready, add the caramelized onions and the parsley to the pan and
toss to combine. Heat slightly and add to the plates. Slice the Venison and place on top. Add
some rocket to garnish.
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