Venison with Whitestone Windsor Blue and mushroom sauce

Name: Venison with Whitestone Windsor Blue and mushroom sauce
Yield: 2
Ingredients: 300 g Venison denver legs (Main); 1 handful Peppercorns, crushed, a mix of black and white ones; 1 Garlic clove, crushed; 2 Spring onions, chopped; 300 g Mushrooms, mixed, sliced; 1 Tbsp Olive oil; 1 Tbsp Butter; 1 Tbsp Flour; 1 splash Martini Rosso, or red wine; ½ cup Chicken stock, or water; 100 g Blue cheese, we used Whitestone Windsor Blue (Main); 1 handful Chives, small, chopped

for 2 people

Warren Elwin

Food writer

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Ingredients

300 g	Venison denver legs (Main)
1 handful	Peppercorns, crushed, a mix of black and white ones
1	Garlic clove, crushed
2	Spring onions, chopped
300 g	Mushrooms, mixed, sliced
1 Tbsp	Olive oil
1 Tbsp	Butter
1 Tbsp	Flour
1 splash	Martini Rosso, or red wine
½ cup	Chicken stock, or water
100 g	Blue cheese, we used Whitestone Windsor Blue (Main)
1 handful	Chives, small, chopped

Directions

Liberally coat a 300g denver leg of venison in crushed black and white peppercorns and rest to come to room temperature.
Preheat oven to 200C. Gently saute garlic, spring onions and mushrooms in olive oil until soft. Add butter and flour and cook for a couple of minutes. Add a good splash of Martini Rosso or red wine, chicken stock or water and simmer the sauce until it lightly thickens. Season to taste and set aside.
Salt the venison, sear each side in a hot frying pan until coloured, then roast in the oven for 5-10 minutes (depending on how rare you like it). Set aside to rest for 5 minutes.
To serve, reheat the mushroom sauce and melt in blue cheese. Add a small handful of chopped chives, and serve alongside sliced venison. Serves 2-4