Venison steaks with mushroom, horseradish and mustard sauce

In New Zealand, my home country, we have been farming venison for decades, as well as shooting it in the bush as José does, and I love the flavour of it. It’s lean, healthy, tasty and more versatile than many people realise. It handles spice well, and likes the gameiness of mushrooms and herbs. In the following recipe you can use fresh porcini and trompette de la mort when in season, and you can even add a little smoked paprika or ground smoked chipo