Venison Fillet with Mushroom Sauce

WHAT YOU'LL NEED

• 1kg of Spring Ridge venison rump steak
• Olive oil
  
• Salt and pepper 

For the sauce

• 50g butter
• 200g cup mushrooms, thinly sliced
• 1 tbsp plain flour
• 125ml (1/2 cup) red wine
• 125ml (1/2 cup) Massel chicken style liquid stock
• 2 tsp tomato paste

HOW TO COOK IT

1. If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.

2. Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.

For the sauce

1. Melt butter in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring, for 2 minutes or until tender.

2. Add the flour and stir until well combined. Add the wine, stock and tomato paste, and stir until well combined. Bring to the boil, then reduce heat to medium.

3. Simmer for 3-4 minutes or until the sauce thickens slightly. Season with pepper.

4. Thinly slice the venison steaks and serve with mushroom sauce and creamy mash potato, steamed vegetables.

SHOP SPRING RIDGE WILD VENISON