Preparation time : 45 minutes
Resting time: overnight
Cooking time : 30 minutes for the mushrooms, a few minutes for the venison
Ingredients (serves 4)
- 4 venison steaks (130 – 160g each)
- 500g fresh morel mushrooms
- Virgin olive oil
- Salt and pepper
- Chopped thyme
The day before, marinate the venison steaks in olive oil, ground pepper and thyme, and leave in a cool place overnight.
The next day, clean the morels in running water then cook for 30 minutes in boiling water to remove any toxins. Remove from the heat and drain. Pan-fry in olive oil over a high heat. Season.
Remove the steaks from the fridge 15 minutes before cooking. In a frying pan, seal the steaks in a dash of olive oil. Best served rare or saignant.
Transfer the mushrooms to a plate. Cut the steak into relatively thin slices and place in a fan shape on the plate. Drizzle with olive oil, add fleur de sel and two or three turns of ground black pepper.
Food and wine pairing
Our chef recommends Chateau Belgrave Grand Cru Classé, Haut-Medoc. The dark fruit and chocolate aromas, velvety mouthfeel and silky tannic seam will enhance the powerful yet refined flavours of the venison and morels to perfection.
Top Tips from the Chef
- If you can’t find fresh morel mushrooms, opt for frozen or dried.
- If using frozen mushrooms, skip the washing stage and sautee as above.
- In the case of dried mushrooms, soak in cold water until soft. Best to do this overnight. Change the water once during the process. They can then be cooked in boiling water before transferring to the frying pan.
- Girolles work well instead of the morels.
- A 5 peppercorn mix also works well and is more intensely perfumed and not as strong as pepper.