For those that enjoy wild vension this recipe is a classic. The venison is succulent and tender. The mushroom sauce and seasonal veges make a fantastic accompaniment.
Pierce the venison all over with a skewer, pushing it right through the meat. Season with plenty of black pepper. Put all the sauce ingredients into a saucepan just big enough to hold the venison.
Heat the vegetable oil in a non-stick frying pan until hot and add the venison. Fry the meat for a few minutes on each side, until golden-brown all over. Remove the venison from the pan and set ...
As a food business owner and recipe ... steak left, as you can make a single serving or more, as well as ways to stretch out a small amount of meat into something that can feed many. Here are some ...