Venison Steaks With Wild Mushrooms And Balsamic Vinegar

1. 1

   Pre-heat both a griddle pan and a heavy-based frying pan until very hot.

2. 2

   Crumble the Knorr Beef Stock Cube into a small bowl, add in a little olive oil (1/2tbsp) and mix in until the cube dissolves into the oil making the seasoning paste.

3. 3

   Spread half the seasoning paste over one side of the venison steaks and add a little more olive oil to the meat.

4. 4

   Place the venison steaks seasoned side down in the hot griddle pan and carefully spread the rest of the seasoning paste over the other side of the steaks, adding a little more oil over the top.

5. 5

   Cook for around 4-5 minutes, then turn over. I like to eat my venison nice and pink, when the blood is starting to pierce through the meat.

6. 6

   Depending on the thickness of steaks: for rare, cook for a further 2 minutes, medium 4-5 minutes and well done 5-6 minutes.

7. 7

   While the venison is cooking, add 2tbsps olive oil to the hot frying pan, heat through briefly, then add in the wild mushrooms and fry for 1-2 minutes.

8. 8

   Transfer the steaks to a warm serving plate. Spoon over the wild mushrooms. Pour over balsamic vinegar and a drizzle of olive oil, garnish with parsley and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.