Venison Steaks with Whiskey and Mustard Pan Sauce
Photography Josh Griggs.
Pan sauces are a super-quick way to jazz up any cut of meat or fish that has been sautéed. Whiskey and mustard make a perfect pairing with venison or beef.
Serves: 2
INGREDIENTS
300 grams venison tri-tip steaks, at room temperature
sea salt and ground pepper
olive oil
1 tablespoon chopped parsley, to garnish
Sauce
2 tablespoons whiskey
1 tablespoon each soy sauce, Worcestershire sauce and whole grain mustard
2 teaspoons brown sugar
½ small red onion, finely chopped
1 clove garlic, crushed
2 teaspoons butter
METHOD
Sauce: Combine the whiskey, soy sauce, Worcestershire sauce, mustard and sugar in a bowl and set aside.
Season the steaks with salt and pepper.
Heat a sauté pan over a high heat with a dash of oil and, when hot, cook the steaks for 2-3 minutes each side. Transfer to a plate and rest, lightly covered, while you make the sauce. Don’t wash the pan.
Add another dash of oil, the onion and garlic to the pan and cook for 5 minutes until soft, adding a splash of water if the pan is dry. Tip in the whiskey mixture and bring to the boil then simmer for 2 minutes until reduced. Stir in the butter and the meat resting juices.
To serve: Add the steaks back to the pan and spoon over the sauce. Garnish with parsley before serving.
Cook’s note: Serve with a bowl of crispy sautéed potatoes, creamy mashed potatoes or polenta and a crisp salad or cooked greens.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.