Venison Steaks with Whiskey and Mustard Pan Sauce
Photography by Josh Griggs.
Pan sauces are a super-quick way to jazz up any cut of meat or fish that has been sautéed. Whiskey and mustard make a perfect pairing with venison or beef.
Serves: 2
INGREDIENTS
300 grams venison tri-tip steaks, at room temperature
sea salt and ground pepper
olive oil
1 tablespoon chopped parsley, to garnish
Sauce
2 tablespoons whiskey
1 tablespoon each soy sauce, Worcestershire sauce and whole grain mustard
2 teaspoons brown sugar
½ small red onion, finely chopped
1 clove garlic, crushed
2 teaspoons butter
METHOD
Sauce: Combine the whiskey, soy sauce, Worcestershire sauce, mustard and sugar in a bowl and set aside.
Season the steaks with salt and pepper.
Heat a sauté pan over a high heat with a dash of oil and, when hot, cook the steaks for 2-3 minutes each side. Transfer to a plate and rest, lightly covered, while you make the sauce. Don’t wash the pan.
Add another dash of oil, the onion and garlic to the pan and cook for 5 minutes until soft, adding a splash of water if the pan is dry. Tip in the whiskey mixture and bring to the boil then simmer for 2 minutes until reduced. Stir in the butter and the meat resting juices.
To serve: Add the steaks back to the pan and spoon over the sauce. Garnish with parsley before serving.
Cook’s note: Serve with a bowl of crispy sautéed potatoes, creamy mashed potatoes or polenta and a crisp salad or cooked greens.
Related Content
latest issue:
Issue #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.