Venison Leg Steak with Wild Mushroom Sauce | Tender Autumn Game Roast
(0)
45 min
Under an hour
Kifli Kukták
Kivételes őszi vadétel a Kifli Kuktáktól: serpenyőben tökéletesre pirított, szaftos szarvascomb szeletek gazdag vörösboros, tejszínes erdei gombamártással és ropogós rozmaringos tepsis burgonyával.
Ingredients
Preparation method
Preparation and roasting the potatoes
Preheat the oven to 200 °C (180 °C fan). Wash the potatoes thoroughly, cut into wedges, then toss with 1 tablespoon of olive oil, half of the finely chopped fresh rosemary, salt, and freshly ground black pepper. Spread onto a baking sheet lined with baking paper, and roast until nicely golden brown and crispy, about 25-30 minutes.
Take the venison leg steaks out of the refrigerator at least 20-30 minutes before cooking to allow them to come to room temperature. Thoroughly pat them dry with paper towels, then season both sides with salt and freshly ground black pepper right before cooking.
Searing the venison leg steak
Heat a heavy-bottomed (preferably cast-iron) pan with 1 tablespoon of olive oil until smoking hot. Place the steaks in the pan and sear over high heat for 2-3 minutes per side until they develop a deep brown crust.
Chef's tip
The most important rule when cooking game meat is resting: if you allow the steak to rest in a warm place for 6-8 minutes before slicing, the meat will remain exceptionally juicy and tender, preventing precious juices from leaking onto the cutting board.
A mixture of porcini, cremini, and oyster mushrooms pairs wonderfully with the mushroom sauce, creating the ideal texture and a rich umami depth. If you want to make the dish even more festive, you can also stir a spoonful of cranberry jam into the sauce.
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