Venison with Creamy Mushroom and Horseradish Sauce

Name: Venison with Creamy Mushroom and Horseradish Sauce
Yield: Serves 4
Ingredients: 250 ml (8 fl oz) double cream; ½ cup chopped chives; 2 teaspoons freshly grated horseradish or horseradish from a jar; 2 teaspoons grain mustard; 800 g (1 lb 10 oz) venison (see above); 1 teaspoon salt; 1 dessertspoon freshly ground black pepper; 50 g (1 ¾ oz) butter; 2 tablespoons cooking oil; 200 g (6 ½ oz) mushrooms, finely sliced; 1 red onion, peeled and finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This sauce is one of the simplest you can make — in fact, I first learnt it in Melbourne as an apprentice chef back in 1982. It isn’t exactly healthy, but it’s really delicious. Use venison filet, shortloin or Denver leg filets and serve with mashed potatoes.

Ingredients

800 g (1 lb 10 oz) venison (see above)
1

Main course
Gluten-free

Method

Pat venison with paper towels to absorb excess blood then place on a plate, sprinkle with half the pepper and salt and rub it in. Turn fillets over and rub in remaining seasoning. Leave to sit for 10 minutes then brush with oil.

Heat a frying pan until it just begins to smoke then lay in venison and press down firmly. Cook over a moderate to high heat for 2 minutes without touching, the