Venison medallions topped with wild mushroom sauce and served with Yorkshire puddings
Ingredients for the Yorkshire puddings:
50g plain flour
1 large free range egg
50 ml of full fat milk
Ingredients for the venison:
4 big venison medallions about 3/4 inch thick
100g unsalted butter
2 big banana shallots, very finely sliced
40g dried morels, soaked in warm water for 2 hours, drained (reserve the water)
150g fresh porcini mushrooms, thickly sliced
2 tbsp balsamic vinegar
4 tbsp dry sherry
6 tbsp double cream
Sea salt and freshly ground black pepper
50g of parmesan (optional)
Make your Yorkies:
Pre-heat your oven to 250°C/Gas Mark 9 and get a mini Yorkshire pudding tray. Drop a generous “glug” of oil into each case.
Be generous with the oil; if there is not enough in the case the puddings will not only stick to the bottom but they won’t rise properly, so as a measure use about 1 Tbsp per case. Once you’re done, place the tray in the oven for about 15 minutes or until the oil starts to smoke.
Meanwhile make your batter by beating the egg, flour and milk together until smooth and light in colour. Season with a good pinch of salt and transfer to a jug (this will help you pour the mixture into your cases).
By now your oil should be smoking so carefully take the tray out of the oven and pour the batter into each hole until it’s almost full. Place it back on the top shelf of the oven and cook for around 10 minutes or until the yorkies are puffed and golden. Make sure you don’t open the oven door while they are cooking. Once done, rest them on a rack for a couple of minutes.
Now the Venison:
Salt your meat and let it come to room temperature for at least 15 minutes. Pat the meat dry with a kitchen towel before frying. Meanwhile heat a heavy bottom frying pan, preferably cast iron, on a medium high heat until it’s nice and hot.
Place the medallions on the centre of the pan and let them sear for about 3 to 4 minutes on each side.
Remove the meat from the pan and allow it to rest for about 10 minutes.
While the meat is cooking start your sauce. Heat a non-reactive frying pan until hot. Add the butter and shallots and fry for 2-3 minutes, until softened.
Add the morels and cook for 10 minutes. Then add the porcini and fry for a further 3-5 minutes.
Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. If you find the sauce too thick, add a little of the morel soaking water to the pan and stir it in.
To serve, place the venison steaks onto warmed plates, then top with a spoon the mushroom sauce. Shave a little parmesan over the top and serve with your yorkies.