Gustible - under the rubric of [$_SELF]

OK – time for a food post. This one is really simple and easy. Unfortunately, once again, we ate it all before I took any pictures. Next time.

The recipe is for venison steaks. As usual – it is gut-feel quantities.

You need venison steaks, 400 to 500 grams total, reasonably thick cuts to retain the juice. I used steaks bought from the supermarket: springbok as far as I know. The exact derivation of the meat does not matter too much – it has to be fairly young, and a lean meat. I guess most pre-packaged venison steaks would meet these criteria, else they would be incredibly tough.

Ingredient list – venison steaks, black pepper, olive oil, fresh chilis (Indian green chilis are good), Maldon salt (or other good quality salt), portabellini mushrooms (if you can’t find these – look for any firm, fleshy, brown mushroom with a good meaty taste). A pat of butter, coarse black pepper.

Step 1 – fry the venison steaks over high heat, in a non-stick pan, using a bit of olive oil. Only turn the steaks once they are browned on one side. Then fry them on the other side till they are browned. Do NOT overcook the meat. It must still be juicy!! Remove from heat.

Step 2 – there should be some juices from the steak in the pan. Slice the mushrooms and dump them in there (you may have to lower the heat a bit). Put the butter in the pan too, and add black pepper.

Step 3 – Slice the chilis and add to the pan – use as many chilis as you like. The meat is good with a bit of a bite. Fry mushrooms till they are browning and most of the butter has been absorbed.

Step 4 – Place the steaks back in the pan – and stir for a minute or so with the mushrooms and chilis.

That’s it. Serve with dark green salad – rocket and watercress as a base for the salad is very good.