Metal plate with baked venison
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Venison Steak, Girolle Mushroom Stew and Wilted Cavolo Nero. Wicklow Blu Hollandaise – Recipe from Ryan Stringer of Ely



4x250g venison loin steaks
40g dried mushrooms
Pomace oil for cooking
50g butter unsalted
280g cleaned girolle mushrooms ( you can use any mushroom here you prefer, or to your pocket)
2 shallots fine dice
2 garlic bulb sliced fine
1 beef tomato cored and deseeded
1 tbls fresh chopped parsley
200g cavolo nero cabbage (tough centre stalk removed and leaf washed300ml beef stock (from a cube or sachet is fine)
50ml brandy or madeira
50ml double cream.
Salt and pepper for seasoning

Place the dried mushrooms into a bowl with some boiling water, about 100ml is sufficient. Leave them to rehydrate for around 20 mins. During this time take the venison out from the fridge to come to room temperature before cooking (this bringing the steaks to room temp will insure an even cook throughout the steak).

Warm a large pan with some pomace oil over a medium heat. Add half the butter and when it begins to foam, season your steaks and fry them on both sides until nice and caramelised. Keep cooking and turning them until you reach your desired temperature, I would say medium rare which should take 7-8 minutes. Now remove the steaks and leave in a warm but not hot area to rest.

Now strain the rehydrated mushrooms, use a fine sieve and a clean jiffy cloth to remove any dirt from the liquid. Chop the mushrooms and reserve the liquid.

Now wipe out your pan from cooking the steaks and place over a medium high heat, add the rest of the butter and as it foams place in the girolles, cook for a couple of minutes then add the shallot and garlic (we do this with the mushroom first as if you do the shallot and garlic first they will burn before the mushroom cooks) Cook this for another 4 minutes then add the chopped mushrooms, reserved liquid, beef stock and brandy. Be careful when adding the brandy as it has a tendency to ignite if you are using gas rings. Reduce the liquid by half.

Once the liquid has reduced add your tomato, fresh parsley and cream, season with slt and pepper and stir in the Cavolo nero cabbage. Cookthis by stirring for 2 mins and its done.

Now take your steaks and slice thickly and place on warm plates. Spoon over your mushroom and cabbage mix with some sauce. You can eat like this but I would suggest chips and Wicklow blue hollandaise dip.

Wicklow Blue Hollandaise
1.5 shallot finely diced
2 peppercorns crushed
50ml white wine vinegar
125g unsalted butter
2 egg yolks
70g Wicklow blue mature cheese

First place the shallots and peppercorns in a pan with the vinegar, bring to a simmer and reduce by half. Now cool and allow to infuse ( this is better done the day before making the hollandaise and keep it in the fridge till needed )

In another pan melt the butter over a low heat, then let it stand until the fat solids rise to the top and then scoop them out with a spoon and strain the remaining butter ( what you are left with is what we call clarified butter ) In another pan now simmer some water about 150ml. Place a heat proof bowl on top of the pan so the steam keeps the bowl a little warm.

To the bowl add the infused vinegar and 2 tbls of the simmering water and whisk together. Remove the bowl from the heat and begin to whisk in the warm clarified butter in a thin stream until fully incorporated.

Now crumble your Wicklow blue cheese into the hollandaise, stir and serve immediately.

Ryan Stringer​
Executive Chef
ELY Hospitality Group

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