- 1 celeriac
- 12g dried porcini
- 2 shallots
- 150g button mushrooms
- A handful of rosemary, leaves only
- 1 tbsp balsamic vinegar
- 2 wild venison minute steaks
- 2 tbsp half fat crème fraîche
- ½ tbsp + 2 tsp olive oil
- 2 tbsp water
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Add ½ tbsp oil to a roasting tin. Warm it in the oven for 10 mins while you prepare the celeriac.
- 2.
Give the celeriac a good scrub, then peel it, slicing off any knobbly roots. Cut the into 2cm slices then into 2cm-thick chips. Tumble carefully into the roasting tin. Roast for 35-40 mins till the chips are tender and a deep golden brown.
- 3.
Meanwhile, tip the dried porcini mushrooms into a bowl. Pour in enough boiling water to cover the mushrooms. Set aside to soak for 15 mins.
- 4.
Peel and thinly slice the shallots. Heat a small pan over a low heat and add the shallots with 2 tbsp water. Season with a pinch of salt and pepper. Gently fry for 5 mins till they're starting to soften, stirring once or twice.
- 5.
While the shallots fry, halve any large button mushrooms. Pick the rosemary leaves off their stalks. Stir the mushrooms into the shallots. Add 3 tbsp of the porcini soaking liquid, then drain the porcinis and add them too. Cook, stirring occasionally, for 8 mins till the mushrooms are browned all over.
- 6.
Stir most of the rosemary leaves into the mushrooms with 1 tbsp balsamic vinegar. Sizzle for 1 min. Take off the heat. Set aside, with the lid on, to keep warm.
- 7.
Rub each venison steak with 1 tsp oil and some salt and pepper. Heat a griddle or frying pan till smoking hot. Fry the steaks for 3-4 mins on each side, or longer if they are thicker than 2cm or if you prefer a more well-done steak.
- 8.
Set the steaks aside on a plate, loosely covered with foil. Let them rest for 3 mins. Meanwhile, put the mushrooms back on a low heat and stir in 2 tbsp half fat crème fraîche. Gently warm for 2 mins to heat the mixture through.
- 9.
Serve the venison steaks topped with the creamy mushrooms, the celeriac chips on the side and the remaining rosemary scattered over to garnish.
- Tip
The crème de la crème
You can use more crème fraîche in the mushroom sauce if you like (although this will affect the nutritional information). The remaining crème fraîche will keep in the fridge for 2-3 days. Use it to top fruit salads, add to vegetable soups just before serving or mix with soft goat's cheese and chopped herbs to making a topping for toast and jacket potatoes.