Venison Steak with Sun-Dried Tomato and Basil Butter
Do not be tempted to over cook this- it will just go tough but when cooked RARE or MEDIUM, the venison remains tender and juicy. Venison steak benefits from being rested for 10 minutes once cooked. If you don’t have a griddle a heavy based frying pan will do instead- you just wont have the griddle marks.
175g unsalted butter, softened
3 tbsp. finely shredded fresh basil
6 sun-dried tomatoes in oil, drained and finely sliced
2 tbsp. freshly grated Parmesan cheese
2 x Highland Game Venison Steaks
3 tbsp. Olive oil
150g cherry tomatoes on the vine
salt and freshly ground black pepper
First make the savoury butter. Beat the butter until really soft, then beat in the remaining ingredients. Shape into a log and wrap in cling film. Chill for at least an hour until hard, or freeze. The butter will freeze for up to 3 months.
Heat a griddle pan until smoking hot. Rub the venison with a little olive oil and season with salt and freshly ground black pepper. Put the venison on the hot griddle to sear for 2-3 minutes then turn the heat down to MEDIUM and griddle with out moving for another 2-3 minutes.
Turn over and cook for a further 3 minutes. This is for RARE- cook for 2-3 minutes longer for MEDIUM. Transfer to a plate and cover loosely with foil and leave in a warm place close to the oven for 10 minutes to allow the venison to relax and the juices to redistribute through the meat.
Meanwhile, return the griddle to a medium heat and add 1 tbsp. of olive oil. Add the tomatoes to the pan and cook for 3-4 minute, shaking the pan occasionally, until they soften and begin to colour, but remain whole. Add a splash of balsamic vinegar and bubble for 1 minute.
Serve the steaks with the griddles tomatoes and their juices. Slice the butter thinly and put a couple of slices on top of each steak to serve.