Venison Steaks with Mushroom Sauce

Venison steak is not only incredibly delicious, it’s also a very lean meat and low in fat. A great alternative to red meat that is higher in fat. The mushroom sauce in this recipe compliments the venison beautifully.

Ingredients (serves 2)

  • Pack of 2 venison steaks from Wild and Game
  • 250 g chestnut mushrooms, stalks removed, finely chopped
  • 100 ml vegetable stock
  • 1 tbsp mushroom ketchup
  • 1 tsp lemon juice
  • A quarter tsp Colman’s mustard (or more if using a milder brand)
  • 2 tbsp crème fraiche
  • Olive oil
  • Salt and pepper to season
  • Half an Onion, Sliced.


  1. Fry the onion in olive oil for a few minutes until softened.
  2. Add the garlic and mushrooms and cook for 5-10 minutes until the mushrooms are tender and have reduced in size.
  3. Add the stock, mushroom ketchup, lemon juice, mustard and pepper.
  4. Take off the heat and stir in the crème fraiche. Season to taste. If necessary, heat gently to warm it all through.
  5. Heat a grill pan to medium high.
  6. Pour olive oil on the venison steaks and ensure they are well coated on each side.
  7. Cook the venison for 3 minutes on each side, seasoning each side as the meat cooks.
  8. Remove and allow to rest for a few minutes.
  9. Serve with the sauce and seasonal vegetables of your choice.

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