Venison with Laurel Berry Sauce is a modern British recipe for fried venison steaks served with a laurel berry flavoured white wine and cream sauce. The full recipe is presented here and I hope you enjoy this classic British version of Venison with Laurel Berry Sauce.
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I was lucky, a couple of years ago to live by a very fruitful laurel bush and I actually managed to collect and dry a large number of laurel berries so I had a supply of this ancient Roman spice and could actually use it in my cooking.
Add the olive oil to a pan and heat until warm. Fry the steaks in this until nicely coloured on each side (do not over-cook or the venison will dry). Once done set the meat aside to rest.
In the same pan add the shallots and laurel berries and cook until soft. Then add the wine and cook until reduced by 1/3 its original volume. Add the stock and reduce the volume of this by 1/3 as well. Now add the vermouth and the cream and cook the sauce until it thickens. Add the herbs and season to taste.
Finally finish cooking the steaks in a warm oven (150°C [Gas Mark 2, 300°F]) for abut seven minutes. When the steaks are ready whisk the butter into the sauce and serve immediately.
