In this video I demonstrate how to cook venison grillsteaks in a creamy mushroom sauce.
Oil for frying.
4 x 150g venison grill steaks.
Half a medim brown onion, finely chopped.
100g chestnut mushrooms, thinly sliced.
2-3 cloves of garlic, finely chopped.
1.5 tablespoons of plain/all purpose flour.
300ml beef stock.
20g dried sliced porcini mushrooms, soaked overnight in a cup of water and drained.
1 heaped teaspoon of whole grain mustard.
1 tablespoon of creme fraiche/sour cream.
See the video for cooking instructions.