VENISON STEAK WITH WHISKY CREAM SAUCE
Rich, tender venison finished with a silky whisky cream sauce. We use Spanish Light Avocado Oil to build a deep crust on the steak, then finish the sauce with a generous knob of grass-fed ghee for extra richness and flavour.
PHAT USED
GOOD PHATS Spanish Light Avocado Oil
For developing a deep, even crust on the venison. With a naturally high smoke point (271°C) and neutral flavour notes, it’s ideal for high-heat searing.
GOOD PHATS Grass-Fed Ghee
Swirled through the sauce at the end for a rich, velvety finish that complements the venison beautifully.
SERVES 1
PREP TIME 10 minutes
COOK TIME 15 minutes
INGREDIENTS
Venison
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1 venison steak
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15ml GOOD PHATS Spanish Light Avocado Oil
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Salt
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Pepper
Whisky Cream Sauce
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½ shallot, finely diced
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1 garlic clove, finely diced
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2 sprigs thyme
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150ml double cream
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Generous splash of whisky
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30g GOOD PHATS Grass-Fed Ghee
METHOD
1) Prepare the venison
Remove the venison from the fridge and allow it to come up to room temperature. Season generously with salt and pepper.
2) Sear the steak
Place a frying pan over high heat and add the Spanish Light Avocado Oil.
Once the oil is hot, add the venison steak and sear for around 3 minutes on each side, or until a deep golden crust has formed and the steak reaches your preferred doneness.
For rare, aim for an internal temperature of around 52°C.
Remove from the pan and leave to rest.
3) Build the sauce
Reduce the heat to low.
Add the diced shallot and garlic to the same pan and cook gently until softened and fragrant.
Pour in the whisky and allow it to bubble away until reduced by roughly half.
Add the double cream and thyme, then simmer for 2-3 minutes until the sauce has thickened slightly.
4) Finish with ghee
Turn off the heat and add the Grass-Fed Ghee.
Swirl the pan until the ghee has completely melted and emulsified into the sauce.
Taste and adjust the seasoning if needed.
5) Serve
Slice the venison, spoon over the whisky cream sauce and serve immediately.
CHEF’S TIP
Don’t rush the resting stage. Allowing the venison to rest before slicing helps retain moisture and keeps the meat beautifully tender. The ghee added at the end gives the sauce a glossy finish and an extra layer of richness without overpowering the venison.
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