Venison with Roquefort Butter Recipe (Chevreuil a Roquefort)

Tender farmed venison is now widely available, but if venison is difficult to find, use beef instead.

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INGREDIENTS

• 2 venison sirloin steaks, about 150-175 g/5-6 oz each
• 1 garlic clove, finely chopped
• 60 ml/4 tbsp brandy
• 40 g/11/2 oz/3 tbsp unsalted butter
• 40 g/11/2 oz Roquefort cheese
• Freshly ground black pepper

INSTRUCTIONS

1 Put the steaks in a small glass dish. Sprinkle with pepper and garlic and pour over the brandy.

2 Cover the dish and leave to marinate in a cool place, for up to 1 hour, or chill for up to 4 hours.

3 Using a fork, mash together 30 g/l oz/2 tbsp of the butter and the cheese, or blend them in a food processor. Shape the mixture into a log, wrap and chill until needed.

4 Heat the remaining butter in a heavy frying pan over a medium-high heat. Drain the meat, reserving the marinade.

5 Add the steaks to the pan. Cook for about 5 minutes, turning once, until the meat is springy to the touch for medium-rare or firmer for more well done, then transfer the steaks to warmed plates.

6 Add the steaks to the pan. Cook for about 5 minutes, turning once, until the meat is springy to the touch for medium-rare or firmer for more well done, then transfer the steaks to warmed plates.

NUTRITION FACTS

Calories: 380 Kcal
Fat: 27 (g)
Cholesterol: 140 (mg)
Sodium: 600 (mg)
Carbs: 1 (g)
Protein: 32 (g)

COOK’S TIP

To keep the butter in a round log shape versus having one side flatten by resting on the refrigerator shelf, try this trick. Cut the tube from an empty roll of paper towels crosswise into a 4-inch length. Make one lengthwise cut in the tube. Place plastic wrapped butter log in cardboard tube and refrigerate.