Venison Steak with Leek Julienne.

Ingredients:



  • 1 leek.

  • 2 venison steaks.

  • Butter.

  • Olive oil.

Method:



  1. Cut a leek lengthways into thin strips, wash and pat dry.

  2. Pan fry half the leek in equal amounts of butter and oil until brown and crispy.

  3. Drain on kitchen paper.

  4. Take the other half of the leek and cook with butter in a saucepan with the lid on until soft.

  5. Pan fry, grill, or barbeque two venison haunch steaks. We recommend rare to medium rare as the lack of fat in venison means it toughens if you overcook it.

  6. Let the meat rest for five minutes before carving slivers off the steak.

  7. Place the slivers of venison on the green leeks and then sprinkle the crispy leeks on top.