100g girolles, chanterelles or other wild mushrooms (or ordinary mushrooms if you can’t find wild mushrooms)
Good quality balsamic vinegar
Parsley sprigs
Method
Pre-heat both a griddle pan and a heavy-based frying pan until very hot.
Crumble the Knorr Beef Stock Cube into a small bowl, add in a little olive oil (½ tablespoon) and mix in until the cube dissolves into the oil making the seasoning paste.
Spread half the seasoning paste over one side of the venison steaks and add a little more olive oil to the meat.
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.
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.
Depending on the thickness of steaks: for rare, cook for a further 2 minutes, medium 4–5 minutes and well done 5–6 minutes.
While the venison is cooking, add 2 tablespoons olive oil to the hot frying pan, heat through briefly, then add in the wild mushrooms and fry for 1–2 minutes.
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.
Ordinary mushrooms will work fine in this recipe if you don't have any wild mushrooms. There are lots of hints and tips available at www.lovefoodhatewaste.com
