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Venison Steaks with Mushrooms

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 10 grams Knorr Beef Stock Cube
  • 1 tablespoons olive oil
  • 10 - 12 juniper berries
  • black pepper
  • 4 venison steaks
  • 25 g Flora Buttery
  • 150 g wild mushrooms
  • 80 ml port (optional)
  • 30 ml Elmlea Double
  • 1/2 tbsp parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

281kcal

Energy (kJ)

1169kJ

Protein (g)

27.3g

Carbohydrate incl. fibre (g)

5.3g

Carbohydrate excl. fibre (g)

4.1g

Sugar (g)

2.1g

Fibre (g)

1.1g

Fat (g)

14.0g

Saturated fat (g)

4.1g

Unsaturated fat (g)

3.8g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.1g

Cholesterol (mg)

22mg

Sodium (mg)

50mg

Salt (g)

0.12g

Vitamin A (IU)

39IU

Vitamin C (mg)

0.6mg

Calcium (mg)

27mg

Iron (mg)

8.15mg

Potassium (mg)

176mg

Total

1123kcal

4676kJ

109.1g

21.0g

16.6g

8.3g

4.4g

55.9g

16.3g

15.4g

11.6g

3.8g

0.3g

87mg

199mg

0.49g

154IU

2.4mg

109mg

32.61mg

706mg


  • 1 Crumble the Knorr cube in a small bowl with the oil, juniper berries and black pepper and mix to form a paste.
  • 2 Brush the steaks with the paste. Fry in a hot non-stick frying pan over a moderate heat for 5-7 minutes on each side (or according to taste and thickness of steaks).
  • 3 Meanwhile heat the Flora and sauté the mushrooms for 1-2 minutes. Pour in the port and leave to boil for 2-3 mins. Stir in the Elmlea and thyme.
  • 4 Serve the steaks with the pan juices and topped with the mushrooms and sauce. Garnish with sprigs of thyme.