This Venison steak with winter chanterelles and brandy sauce recipe is a perfect choice for a luxurious yet comforting dinner. The tender and flavoursome venison, paired with the delicate earthiness of the winter chanterelles, and the rich, indulgent brandy sauce, create a symphony of flavours that will delight your taste buds.



  • Season the venison steaks with a good pinch of salt and pepper. Take a cast iron pan and place it over a high heat. To the pan add a drizzle of oil. Lay the steaks into the hot pan and cook for 2-3 minutes on each side. For the last minute of cooking add in a small knob of butter and the herbs and toss the foaming butter around the pan, coating the steak. Remove from the pan and set aside while you make the sauce. 

    In the same pan you cooked the steaks, add the shallot with a little knob of butter and a pinch of salt and fry over a medium heat until they have become fragrant and translucent. Turn the heat up and add another small knob of butter, along with the mushrooms and another small pinch of salt. 

    Let the mushrooms sizzle in the butter for around 30 seconds, then carefully toss them around the pan. Pour in the brandy, if you’re feeling brave you could flambé it. Then add the cream and turn the heat down to a simmer. Once the sauce has thickened, this should only take a matter of minutes, add the venison steaks back to the pan and give everything a good season with salt and pepper. 

    Serve straight away with buttery mashed potatoes and winter greens. 

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