Venison Steaks with Mushrooms

The Knorr Beef Stock Cube, port, mushrooms and juniper berries bring great depth of flavour to this impressive, rich Venison Steaks recipe. The secret in this dish is to use a selection of great tasting wild mushrooms. Rustic and wholesome.

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)

288kcal

Energy (kJ)

1200kJ

Protein (g)

27.4g

Carbohydrate incl. fibre (g)

5.8g

Carbohydrate excl. fibre (g)

4.7g

Sugar (g)

2.2g

Fibre (g)

1.1g

Fat (g)

14.5g

Saturated fat (g)

4.4g

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)

484mg

Salt (g)

1.21g

Vitamin A (IU)

39IU

Vitamin C (mg)

0.6mg

Calcium (mg)

27mg

Iron (mg)

8.15mg

Potassium (mg)

176mg

Total

1153kcal

4799kJ

109.7g

23.4g

18.9g

8.9g

4.5g

57.9g

17.7g

15.4g

11.6g

3.8g

0.3g

87mg

1936mg

4.83g

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.