Whisky venison steaks with neeps and tatties
Whisky venison steaks with neeps and tattiesSubscribe to Sainsbury's magazine
Serve this delicious gluten-free recipe with leafy green veg
- 1 tbsp clear honey
- 100ml whisky
- 1 x 240g pack of 2 venison steaks
- 350g swede
- 350g potatoes
- 25g butter
- a sprinkle of freshly grated nutmeg (optional)
- 1 tsp sunflower oil
- 100ml double cream
- 1 tbsp wholegrain mustard
- a squeeze of lemon juice
- leafy green veg, to serve
- 1 tbsp whiskey, to finish
Measure the honey into a medium shallow dish and gradually mix in the whisky, until the honey has dissolved. Add some seasoning and the venison steaks. Cover and set aside at room temperature while you cook the neeps and tatties.
Peel the swede (it’s easiest to simply cut away the skin with a large kitchen knife), and cut into roughly 2cm chunks. Add to a pan of salted boiling water and cook, covered for 15 minutes. Peel and roughly chop the potatoes, add to the pan and cook for a further 15 minutes until both are tender. Drain well, then mash with the butter, some seasoning and nutmeg to taste if you like.
Lift the venison steaks out of the whisky marinade and pat them dry on kitchen paper, reserving the marinade to make the sauce. Heat the sunflower oil in a frying pan, then add the steaks to the hot pan. Fry over a medium heat for 2 minutes each side for medium rare, or until cooked to your liking. Remove to a warmed plate.
Wipe out the pan if necessary (the honey from the marinade may have caught and burnt), then pour in the marinade. Boil over a high heat for a couple of minutes until reduced. Add the cream and mustard to the pan, and stir together well, cooking for a little longer until the sauce has a good consistency. Remove from the heat, add the extra tablespoon of whisky, seasoning and lemon juice to taste. Add any resting juices from the venison plate.
Slice the venison steaks and serve with the neeps and tatties, and the whisky sauce, plus a leafy green veg.