Perfectly Medium Rare Pan Fried Venison Steak with Red Wine Jus

One of my favourite things about living in Scotland is the abundance of great local foods which I had just never tried before when I lived down south. From skurly (the oat and fat based stuffing which is probably the best accompaniment to roast chicken I have ever had) to macaroni pie (does what it says on the tin) – living in Scotland has introduced me to a number of great new things to eat. One of the things I fell in love with in Scotland, and still search out any time I head to the Edinburgh Farmers’ Market is local Scottish venison.

I’ve learnt to do a number of things with venison – from long slow cooked venison shoulder with spices and couscous to using venison sausages in the place of pork for a fabulous ‘deer-in-the-hole’ – but my absolutely favourite cut of venison is a wonderful venison leg steak, pan-fried so that it’s pink in the middle and served with a super-savoury red wine jus.

I love the combination of mustard mash and sweet baby vegetables with the softness of the venison – slightly game-y and perfectly supported by the mushroom and red wine jus. I could happily drink the jus on its own out of the jug! I made this recipe before starting the Farmers’ Market challenge, and these leg steaks actually come from Tesco – but they were from within Scotland, and almost as good as the organic steaks I’ve found at the Farmers’ Market.

I’m also aiming to make a mild peppercorn sauce to go with my next venison purchase – so if anyone has any good home-made peppercorn sauce recipes, please pass them on to me!

Pan Fried Venison with Mustard Mash & Red Wine Jus

Serves 2
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Allergy Soy
Meal type Main Dish
Misc Gourmet
Region British
Website Easting Local In Edinburgh
Pan fried venison steal perfectly cooked to medium rare, with mustard mash, baby vegetables and red wine jus.


  • 2 venison steaks
  • 100 g mushrooms ((button, chesnut - any small mushrooms))
  • 2 small shallots
  • 250g floury potatos
  • 100g mangetout
  • 100g babycorn
  • 2 cloves garlic
  • 1 small bottle red wine
  • 200ml chicken or beef stock
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon redcurrent jelly
  • 1 teaspoon wholegrain mustard


Red Wine Sauce
Step 1
Finely dice the shallots and add them to a hot pan. Sauté until the onions are translucent and then add the finely chopped mushrooms and minced garlic.
Step 2
Once the mushrooms have softened, add the balsamic vinegar, soy sauce and the Worcestershire sauce to the pan. Mix well and allow to bubble in the hot pan. Add the red wine and allow to reduce.
Step 3
Once the red wine mixture has reduced, add the beef or chicken stock and the redcurrent jelly. Allow everything to reduce until the sauce is thick and glossy and remove from the pan.
Glossy red wine, shallot and mushroom jus - perfect with venison steaks
Venison Steaks
Step 4
Allow the venison steaks to warm up to room temperature and season with a little black pepper. Place into the hot pan and allow the steak to cook for 1 minute on each side. After 1 minute, the steak should have formed a flavourful crust. After one minute on each side, take the steaks out of the pan and wrap in tin foil and cover in a towel. Allow to rest for 5 minutes.
Venison steaks, along with baby vegetables in the pan
Step 5
Whilst the venison steaks are resting, throw the baby vegetables into the hot pan. Allow to sauté in the meat juices for around 2 minutes, ensuring they remain crisp.
Mustard Mash
Step 6
Peel and chop the potatoes, before placing them into a pan of boiling water. Allow to boil for around 10 minutes. Drain the potatoes and mash them with the wholegrain mustard and a little butter. Season well.
Venison Steaks
Step 7
After 5 minutes, slice the venison at an angle - this amount of cooking and resting will ensure that the venison is crisp on the outside, but still pink at the centre.
Venison Steak - perfectly medium rare
Step 8
Serve the venison steaks with the mustard mash, sautéed baby vegetables and the red wine and mushroom sauce.
Pan Fried venison steak, sautéed baby vegetables, mustard mash potato and red wine jus

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Hi, I'm Carley; a 24 year old food fanatic living in Edinburgh. I've loved shopping for food and cooking since I was a child, and I absolutely love Edinburgh's food scene! I have now decided on a food challenge - buying and cooking only food which is local to Edinburgh! Find out more about my food challenge!

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