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Venison with Madeira Sauce  HT  MC   25mins



Serves  4      Hot    Game  Alcohol  Main Course Eggless   




   2 tbsp Olive Oil

   4 Venison Steaks

   5 tbsp Madeira Wine

   1 tbsp Mild Mustard

   5 tbsp Crème Fraiche

   1 tbsp Freshly chopped Parsley

   Salt and Black Pepper





1. Heat the oil in a frying pan, add the venison steaks and cook for 8 -10 minutes on each side over a medium heat. Remove from the pan, set aside  and keep warm.


2. Add the Madeira and mustard to the pan, stirring well then stir in  the crème Fraiche, parsley, salt and pepper.


3. Heat through gently, stirring constantly. Do not boil.


4. To serve - transfer the steaks to a serving platter or individual plates, pour the sauce over the top of the meat. Serve immediately.


More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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