Venison Steaks with Blue Cheese
Try something different with a healthier alternative to beef
Serves 4
Ingredients
- 4 x 180g (6oz) haunch steaks, thick cut
- 100g (4oz) blue cheese
- 150ml (1⁄4 pt) cream
- Salt & pepper to taste
- Fresh chives
- Caramelised onions, to serve
Method
- Pan-fry the steaks to taste, though it’s best to undercook them and leave them to rest while you make the sauce.
- Mash together the blue cheese and cream.
- Drain excess fat from the pan and add the cream/cheese mixture, scraping up all the brownings from the pan, and allowing the cheese to melt. If it looks too dry, moisten the sauce with milk.
- If you use a salty cheese, you probably won’t need to add any salt, but a little pepper is good. If any juices have come out of the steaks, stir these into the sauce.
- Tip the sauce over the steaks, and sprinkle with fresh chives.
- Serve with caramelised baby onions.
Recipe courtesy of Scottish Venison and chef Nichola Fletcher
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