Poultry and Game Recipes - Butterfly Venison Steaks Recipe

First, make the horseradish butter. Mix all the ingredients together and shape into a roll. Wrap in foil and chill until firm, then slice and cut into shapes.

Cut the venison steaks almost in half horizontally and open out flat to form a 'butterfly' shape, pressing them with the hand to flatten. Sprinkle each steak with salt and pepper.

Heat the butter and oil in a heavy-based frying pan. Add the steaks and fry for 15 seconds on each side, pressing down firmly.

Transfer to a warm serving dish and keep hot. Remove the pan from the heat and pour in the brandy, stirring to dissolve the sediment.

Pour over the steaks, top each one with a portion of horseradish butter and serve immediately.