Venison Steak with Roasted Veggies & Truffle Infused Jus

Serves 4 people



4x200g Venison rump strip loin steaks (or you could use beef)

8 Small button mushrooms

8 Baby or pickling onions peeled & blanched

4 Small parsnips peeled & blanched

100g shiitake mushrooms sliced

100g oyster mushrooms

600ml Beef stock

¼ tsp of truffle oil

100ml olive oil

30g unsalted butter



Method:



Coat the venison in half of the oil and seal in a hot fry pan or char
grill. Place in a hot oven for 5 minutes, then rest for 3 minutes.



Place the butter and olive oil in a fry pan on a high heat. Add the
vegetables and stir through and place in a hot oven for 7-8 minutes.



To make the jus (sauce):

Reduce the stock by ? then add the truffle oil.



Place the vegetables on a warm plate, top with the venison steak and pour
over the jus

Sorry.. didn't work as should.. Here's the Jus (sauce) again

To make the jus (sauce):
Reduce the stock by third then add the truffle oil.
Place the vegetables on a warm plate, top with the venison steak and pour
over the jus