This venison steak recipe serves six
6 venison steaks
4 medium beetroots, peeled and cooked – you can buy them vacuum packed at the
150g grated fresh horseradish – or a little more or less to taste
275ml rice or white wine vinegar
125g caster sugar
1tsp sea salt
Method for the venison stake recipe
The relish is all about the balance of flavours which suits you, so the quantities here are a guideline. A relish is uncooked or semi-cooked and they are not true preserves. Don’t put them into airtight jars as they may explode as they ferment. Grate the beetroot and put it into a bowl with the grated horseradish.Set aside.
You may want to wear disposable gloves unless you want pink hands for a few days. Pour the vinegar, sugar and salt into a saucepan and bring to the boil for a minute. Taste and adjust the seasoning. It should be a sweet, sour and salty balance. Pour the pickling mix over the beetroot and horseradish and fork it through gently to mix. Cover the bowl with cling film and put in the fridge over night or for up to three days before serving.
Just before cooking the venision steaks, remove the relish from the fridge and spoon some into a bowl. If there is any free liquid drain it off and put it back with any leftover relish. Cook the steaks in a cast iron griddle pan as you like them, about two minutes per side depending on size, and transfer to a warmed plate to rest for at least five minutes. Serve the venison steak with the relish and a radish sprout salad.
A perfect pudding after the venison steak
The perfect pudding to serve after this recipe is a “mashed in ice cream”. Macerate some strawberries in elderflower cordial and a little sugar overnight. Then take some vanilla ice cream and soften a little and, either by hand or using a food mixer, mash up the fruit and ice cream a little so that you have a marbled effect running through. Serve with more strawberries. You can do this with all sorts of fruit.