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Written by Wade Bourne
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Saturday, 31 July 2010 |
Scott Leyseth’s Horseradish Venison Dish – Simple, Delicious
Scott Leyseth is the Sportsman’s Chef of TV and cookbook fame (www.huntfishcook.com ). Scott is known for devising wild game recipes that are simple to prepare and delicious to eat.
His horseradish venison recipe is a perfect example. Anyone who likes horseradish on prime rib will love this concoction, which takes just a few minutes to prepare. Here’s how Scott does it.
Start with fresh deer steaks with all fat trimmed away. Rub the steaks with olive oil and any preferred seasoning. Add a splash of white wine in a hot skillet, and sear the steaks on both sides until they are rare to medium-rare, depending on your preference. While cooking, add 1 tbs. prepared horseradish (full strength, not creamy!), 1 tbs. Worchestershire sauce, ˝ c. sliced mushrooms, 1 c. heavy cream, 2 cloves chopped garlic. When steaks are cooked as desired, remove from skillet, reduce heat and allow sauce to thicken. Result is a horseradish/mushroom/cream sauce that is delicious over the deer steaks. (This recipe can also be used with duck or goose breasts.)
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