Matthew Fort, Paul Heathcote

Frank Thurlow’s Roe Doe Steak

Preparation info
    • Difficulty

      Easy

Appears in
Rhubarb and Black Pudding
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Ingredients

  • 4 venison steaks, each about 175 g / 6 oz, cut about 1.5

Method

  1. Season the steaks with pepper, but no salt.
  2. Heat the oil in a frying pan with the garlic until smoking. Remove the garlic from the oil and slam in the steaks. Sear them on one side for 3 minutes. Turn them over, lower the heat and cook for a further 3 minutes.
  3. Serve and eat immediately.