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Yorkshire Recipes

Venison Steaks with Rosti
Season of mists and mellow fruitfulness
A super way of eating fresh venison steaks

by Holme Farmed Venison
Serves 2

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Preperation time 30 minutes
Cooking time 10 minutes

Ingredients:
Rosti
2 large baking potatoes such as Maris Piper
Olive oil
50g/2oz Butter
Seasoning
Steaks
2 x 180g (6.5oz) Venison steak cut from the loin or haunch
Salt & black pepper
Groundnut or olive oil

Method
1. Heat a griddle or frying pan
2. Brush the steaks lightly on each side with olive or groundnut oil
3. Season with coarsely ground black pepper
4. Once the pan is nice and hot, place the steaks in the pan and sear for 3-4 minutes on either side or longer according to your personal prefernece. You may need to turn the heat down a little to avoid over-charring the exterior of the steaks
5. Once the venison steaks have seared, grind a little coarse sea salt over them
6. Leave the steaks to stand for a few minutes whilst you make the sauce
7. Peel the potatoes. place them in a pan and cover with cold water
8. Bring them to the boil and cook over a fast heat for 5 minutes
9. Drain potatoes and cool for a few minutes
10. Grate the potatoes with a coarse grater and place the mixture in a bowl
11. Season with salt and pepper
12. Heat a non-stick frying pan. Add 2-3 tablespoons of olive oil and the butter
13. Place a couple of metal rings (cutters)into the pan and fill with the grated potato. Take care not to push too much potato into the ring, otherwise the rosti will be too thick. It is not essential to use a ring - the mixture can simply be added to the pan in spoonfuls but the the rings give a neater appearence to the dish
14. Cook the rosti for 3-4 minutes and then carefully remove the ring
15. Turn the rosti over and cotinue to cook until golden brown
16. Serve the vension steak on top of the rosti with any pan juices poured over
17. Accompany with a good Dijon mustard. You could try adding some finely diced pancetta or streaky bacon or onions to the potato for a different taste



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