About this recipe:My uncle, Joe, had a tradition of serving us this venison. It is truly delicious.
1 tablespoon butter
85g chopped onions
65g chopped carrots
3 tablespoons plain flour
375ml beef stock
1/2 bay leaf, crumbled
1 teaspoon coarsely ground black pepper
1 teaspoon salt
4 tablespoons Madeira wine
2 (170g) venison steaks (about 3cm thick)
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 200 C / Gas 6. Slice the skin to allow steam to escape. Place the chestnuts in a baking tin, and bake in the preheated oven for 15 minutes. Remove from oven, and cool. Peel off the shell, and chop.
Melt butter in a large frying pan over medium heat. Cook, stirring often, the onions and carrots in the butter until soft. Stir in the flour, and cook until the flour browns. Mix in the stock, and season with bay leaf, salt and pepper. Simmer for 15 minutes.
Preheat the oven's grill, and position a rack 10cm below the heat source. Place the venison steaks in a grill pan. Cook 5 minutes on each side. Transfer to a hot platter.
Strain the solids from the stock mixture, and return the liquid to the pan. Stir in Madeira and chestnuts. Pour hot chestnut sauce over venison steaks, and serve.