My Perfect Venison Steak served with a Spanish Romesco Sauce
Venison. High in protein and iron yet low in fat and calories - everything you want from meat and completely delicious to boot! In terms of taste and texture I would put it in the "like beef" category except that it is much fuller in flavour and much better for you!
I'm lucky enough to live in a village that holds a farmer's market every month and there is always an array of wild game on offer. I love cooking things for the first time and so I gave venison a go. I pan fried it the same way I would any steak and made a smokey, spicy, Spanish sauce known as "romesco" and hey presto! The result was an incredibly juicy steak topped with a delicious, crunchy sauce.
My Perfect Venison Steak served with a Spanish Romesco Sauce
Serves 8
.JPG)
8 venison steaks (about 250g each)
2 tbsp olive oil
1 tbsp butter
For the romesco sauce:
3 ñora chillies (or any fresh red chilli will do!)
1 hot dried chilli or 2 tsp dried chilli flakes
25 grams of almonds
150 ml of olive oil
1 slice of bread (any is fine but sourdough is great)
3 garlic cloves, chopped
3 tomatoes, peeled, seeded and roughly chopped
4 tbsp red wine vinegar
Salt and ground black pepper
To make the romesco sauce, slit the dried (if using), then leave to soak in warm water for about 30 minutes until soft. Drain, dry them on kitchen paper and chop finely along with the fresh chillies. Alternatively, use the dried chilli flakes.
Dry fry the almonds in a frying pan over a medium heat, shaking the pan occasionally, until the nuts are toasted evenly. Transfer the nuts to a food processor or blender. Add 3 tablespoons of oil to the frying pan and fry the bread slice until golden on both sides. Lift it out with a slotted spoon and drain on kitchen paper. Tear the bread and add to the food processor or blender. Fry the chopped garlic in the oil remaining in the pan for 30 seconds until softened but not browned.
Add the soaked chillies/chilli flakes and tomatoes to the processor or blender. Tip in the garlic, with the oil from the pan and blend the mixture to form a smooth paste. With the motor running, gradually add the remaining olive oil and then the red wine vinegar. When the sauce is smooth and well blended, scrape it into a bowl and season with salt and ground black pepper to taste. Cover with clear film and chill for two hours.
When you are ready to serve, season the steaks with salt and pepper. Heat the olive oil and butter in a heavy frying pan over a high heat. Place the steak in the pan and DO NOT TOUCH IT for 5 minutes, turn the steaks and cook for a further five minutes on the other side. Meanwhile, transfer the romesco sauce to a saucepan and heat it gently. If it is too thick, stir in a little boiling water. Serve the sauce on top of the steaks - they go particularly well with chips!
My Perfect Venison Steak served with a Spanish Romesco Sauce
Serves 8
.JPG)
8 venison steaks (about 250g each)
2 tbsp olive oil
1 tbsp butter
For the romesco sauce:
3 ñora chillies (or any fresh red chilli will do!)
1 hot dried chilli or 2 tsp dried chilli flakes
25 grams of almonds
150 ml of olive oil
1 slice of bread (any is fine but sourdough is great)
3 garlic cloves, chopped
3 tomatoes, peeled, seeded and roughly chopped
4 tbsp red wine vinegar
Salt and ground black pepper
To make the romesco sauce, slit the dried (if using), then leave to soak in warm water for about 30 minutes until soft. Drain, dry them on kitchen paper and chop finely along with the fresh chillies. Alternatively, use the dried chilli flakes.
Dry fry the almonds in a frying pan over a medium heat, shaking the pan occasionally, until the nuts are toasted evenly. Transfer the nuts to a food processor or blender. Add 3 tablespoons of oil to the frying pan and fry the bread slice until golden on both sides. Lift it out with a slotted spoon and drain on kitchen paper. Tear the bread and add to the food processor or blender. Fry the chopped garlic in the oil remaining in the pan for 30 seconds until softened but not browned.
Add the soaked chillies/chilli flakes and tomatoes to the processor or blender. Tip in the garlic, with the oil from the pan and blend the mixture to form a smooth paste. With the motor running, gradually add the remaining olive oil and then the red wine vinegar. When the sauce is smooth and well blended, scrape it into a bowl and season with salt and ground black pepper to taste. Cover with clear film and chill for two hours.
When you are ready to serve, season the steaks with salt and pepper. Heat the olive oil and butter in a heavy frying pan over a high heat. Place the steak in the pan and DO NOT TOUCH IT for 5 minutes, turn the steaks and cook for a further five minutes on the other side. Meanwhile, transfer the romesco sauce to a saucepan and heat it gently. If it is too thick, stir in a little boiling water. Serve the sauce on top of the steaks - they go particularly well with chips!
Comments
Post a Comment