Seared Venison Steaks with Mushrooms and Gin Sauce

Preparation info
  • Serves


    • Difficulty


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.


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


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