Seared Venison Steaks with Mushrooms and Gin Sauce

Name: Seared Venison Steaks with Mushrooms and Gin Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 60 g/ 2 oz butter 2 tbsp chopped parsley; 225 g/ 8 oz flat-cap mushrooms; 300 ml/ ½ pt red wine; 2 garlic cloves; salt and pepper; 675 g/ 1½ lb venison loin; 3 tbsp red wine vinegar; handful of parsley; 225 g/ 8 oz onion; 12 juniper berries; 2 tsp sugar; zest of ½ lemon; about 6 tbsp olive oil; 2 tbsp gin; 225 g/ 8 oz carrots

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Venison is lean, well-flavoured and tender if it has been properly hung. Ask the butcher for the bones with the loin.

Ingredients

675 g/ 1½ lb venison loin
about 6 tbsp olive oil

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 250°C/475°F/gas 9. Cut the meat into 12 small steaks, brush them with olive oil and reserve.

Chop the carrots, onion and parsley roughly and put in a roasting pan with the bones and the remaining olive oil. Brown in the