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Venison Haunch Sous Vide Truffled Mushrooms

Venison Haunch Steak with Truffled Mushrooms

An easy recipe for Venison Haunch Steaks - sous-vide or just griddled, venison steaks with truffled mushrooms

Course Main
Cuisine British
Keyword haunch, steak, Truffle, venison
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Without Sous Vide 25 minutes
Total Time 1 hour 25 minutes
Servings 2
Calories 465 kcal
Author Fiona Maclean

Ingredients

Venison

  • 2 medium venison haunch steaks around 250g each
  • 1 tbsp butter
  • 2 sprig thyme
  • 2 cloves garlic peeled and crushed
  • salt and pepper to taste

Truffled Mushrooms

  • 200 g chestnut mushrooms cleaned and diced
  • 1/2 tbsp butter
  • 1/2 tbsp olive oil
  • 1 tsp terfezia black truffle sauce
  • 1 banana shallot peeled and finely sliced
  • salt and pepper to taste

Instructions

Venison Steak (sous-vide)

  1. if you are using a sous-vide,two hours before you plan on eating fill your pan and pre-heat the water to 54C while you make up your vacuum bags

  2. season each venison haunch steak well and press the thyme and a crushed clove of garlic onto each one before placing in the vacuum bag with a teaspoon of butter in each bag

    Venison Haunch Steak - Lake District Farmers
  3. seal the bags and place in the water bath for at least an hour and up to two hours.

  4. remove the venison steaks carefully from the vacuum bags, drain any juices and set to one side

    Venison Haunch Steak Sous-Vide
  5. heat the griddle brushed with the remaining butter

  6. sear the venison quickly on full heat for a minute on each side. Cover loosely with foil and set to one side to rest.

    Venison Haunch Steak Sous-Vide Cooked
  7. once the meat has rested, carve into slices if appropriate (some haunch steaks are flat like a sirloin while others are as pictured.

    Venison Haunch Steak Carved

Venison Steak (no sous-vide)

  1. if you are not using a sous-vide, take the venison steaks from the fridge a few hours before you want to cook

  2. mix 2/3rds of the butter with the thyme, crushed garlic and some salt and pepper and smear each steak well.

  3. cover and leave at room temperature until 20 minutes before you are ready to eat.

  4. pre-heat the griddle brushed with a teaspoonful of butter

  5. add the venison to the griddle and cook on each side for 3 minutes (for medium-rare) or for 4 minutes for medium. Cover loosely with foil and set to one side to rest

  6. once the meat has rested, carve into slices if appropriate (some haunch steaks are flat like a sirloin while others are as pictured.

    Venison Haunch Sous Vide Carved

Truffled Mushrooms

  1. Heat the oil and butter in a heavy-based pan

  2. Add the finely chopped shallot and cook for 4-5 minutes over a moderate heat till soft

  3. Add the diced mushrooms and cook stirring gently until soft. Season with salt and pepper to taste. The dish can be set to one side at this point.

  4. While your meat is resting, reheat the mushrooms and stir through a teaspoon of truffle sauce or a little truffle oil.