Indulge in a gourmet dining experience at home with this Pan-Fried Venison Steaks with Rosemary Potatoes and Creamy Mustard Sauce recipe. This dish combines the rich taste of venison with the comforting flavours of rosemary potatoes, promising a dining experience that’s both luxurious and satisfying.
The steaks are seasoned with a blend of spices, which adds a delightful depth of flavour to the venison, and cooked until they’re tender and bursting with flavour.
Adding a touch of comfort to the dish are the rosemary potatoes. These potatoes, oven-roasted until they’re golden and crispy, are sprinkled with fresh rosemary, offering a satisfying crunch and a comforting taste.
To enhance the richness of the dish, the recipe includes a creamy mustard sauce. This sauce, with its tangy taste and creamy texture, pairs wonderfully with the venison steaks and rosemary potatoes.
This Pan-Fried Venison Steaks with Rosemary Potatoes and Creamy Mustard Sauce recipe is an excellent choice for those nights when you want a meal that’s luxurious, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or someone special.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a baking tray, bowl, frying pan, aluminium foil and a measuring jug.
Pan-Fried Venison Steaks with Rosemary Potatoes and Creamy Mustard Sauce
- 1 Bunch of Rosemary
- 1 Pear
- 20g Walnuts
- 17g Wholegrain Mustard
- 75g Creme Fraiche
- 15ml Cider Vinegar
- 350g Salad Potatoes
- 30g Honey
- 2 Venison Leg Steaks
- 10g Chicken Stock Paste
- 40g Pea Shoots
- 50ml Water for the Sauce
Step 1: Potato Preparation
Start by preheating your oven to 200°C. Detach the rosemary leaves from their stalks and chop them roughly (discard the stalks). Halve the salad potatoes and place them on a baking tray along with half of the rosemary. Drizzle with oil and season with salt and pepper. Mix well to ensure the potatoes are well coated and arrange them in a single layer. Once your oven is hot, roast the potatoes on the top shelf until they are golden and tender, which should take about 25-30 mins.
Step 2: Pear Preparation
In the meantime, peel the pear and quarter it lengthways. Remove the core and halve each quarter lengthways again. Place the pear slices in a small bowl along with half of the honey and a drizzle of oil. Roughly chop the walnuts.
Step 3: Pear Roasting
After the potatoes have been in the oven for 15 mins, add the pears to the same tray and roast until they are tender and starting to turn golden, which should take about 10-12 mins.
Step 4: Venison Cooking
While the pears are roasting, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, place the venison in the pan and season with salt and pepper. Brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side. Tip: Venison is best served rare but if you prefer it more well done, cook for another 2 mins on each side. Remember to wash your hands and equipment after handling raw meat. Once cooked, let the steaks rest on a board loosely covered with foil.
Step 5: Sauce Preparation
While the venison is resting, combine the wholegrain mustard, chicken stock paste, creme fraiche, remaining rosemary, and water (see ingredients for amount) in the pan you used to cook the venison. Gently heat on medium-high until piping hot, stirring frequently for about 2-3 mins.
Step 6: Serving
Combine the pea shoots, roasted pear, walnuts, remaining honey, and the cider vinegar in a small bowl. Season with salt and pepper and mix together to coat the salad in the dressing. When ready to eat, thinly slice the venison and serve on your plates with the potatoes and pea shoot salad. Pour the sauce over the venison to finish. Enjoy!