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 Butterfly Venison Steaks Recipe


Serve 4

  • 4 x 125 g/4 oz venison fillet steaks

  • 40 g/1 1/2 oz butter

  • 1 tablespoon olive oil

  • 2 tablespoons brandy

  • salt and white pepper 

Horseradish butter:

  • 25 g/1 oz butter, softened

  • 2 tablespoons chopped chives

  • 2 teaspoons grated horseradish


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

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