- 1 venison steak per person
- selection of crushed peppercorns
- 1 small glass of gin
- handful of jumiper berries
- 2/3 bay leaves
- selection of wild mushrooms: girolles, trompettes, cepes(porcini) (around 150g of each type and at least 3 types)
- 2 shallots
- 250 ml fresh cream
- bunch of chives
- 200 g roquefort
- 50 g diced butter
- Place the steaks in a bowl with a little of the gin, the juniper berries and the bay leaves. When ready to cook, coat with the crushed peppercorns.
- Saute all the muchrooms in a little butter: if using dried ones, soak in warm water first and retain the liquid obtained. Cook them with the shallots finely diced and all the chives chopped. When cooked, break up the roquefort and add this together with the cream and allow to simmer.
- Heat the rest of the butter in a pan until foaming then add to it the steaks. When hot and cooking on one side, flame in the rest of the gin. Turn the steaks. Do not allow to cook for very long as venison is best served pink and, as a lean meat, cooks very quickly.
- Pour any resultant juices into to mushroom sauce. Plate a little of the mushrooms and place a venison steak on top. Serve immediately.