VENISON STEAKS WITH BLUE CHEESE SAUCE

This is a very rich dish indeed, and not one for anyone trying to reduce cholesterol! It is however, a huge favourite with our customers. I was given the recipe many years ago by a French student staying with us. She of course recommended Roquefort for the cheese, but since we have good blue cheeses in Britain, use any you like. Local is usually the best! Both Roquefort and Lanark Blue cheeses are fairly salty, so check the sauce before serving and dilute it with milk or water if it is too salty. 

Ingredients for 4:

• 4 x 180-200g venison steaks
• 100g / 4 oz blue cheese (e.g. Stilton, Lanark or Dunsyre Blue, Wensleydale Blue, Shropshire Blue or Roquefort)
• 100ml / ¼ pint single cream

Method

Fry the steaks on either side in a very hot pan till nicely browned but still quite undercooked (about a minute either side if the pan is hot, but a little more if the steaks are thick), then remove them to a warm place to rest and complete their cooking. Mash together the cream and cheese, and add this to the pan, scraping up all the brown pan juices. If the sauce looks a bit too thick, let it down with either rmilk or water. With blue cheese, salt is usually not needed, but season with pepper if wished. You need some pretty refreshing vegetables to accompany this sumptuous dish.

Recipe © 1987 Nichola Fletcher