Venison is lean, well-flavoured and tender if it has been properly hung. Ask the butcher for the bones with the loin.
Chop the carrots, onion and parsley roughly and put in a roasting pan with the bones and the remaining olive oil.
Transfer to the hob over a moderate heat. Add the red wine vinegar, then the red wine and
Cut the mushrooms into 1-cm / ½-inch slices and the garlic cloves into paper-thin slices. Put the garlic and the butter in a frying pan over a low heat for 5 minutes to allow the flavour to infuse. Turn up the heat, add the mushrooms and sauté them for 2–3 minutes until wilted. Season, add the chopped parsley and toss. Turn off the heat and leave in the pan to keep warm.
Heat a dry frying pan until smoking hot. Season the steaks with salt and pepper and sear in the pan for 2 minutes on one side, 1 minute on the other.
Arrange 3 of the steaks on each of 4 warmed plates with mushrooms in between and pour the sauce round.
© 1998 Alastair Little. All rights reserved.