Venison Steak and Mayonnaise

Difficulty: Easy

Serves: 2

Preparation: 15 mins

Cooking: 5 mins

A wonderfully easy dinner for two To serve: 400g fat chips, made with Maris Piper potatoes



INGREDIENTS

300g venison fillet cut into 2 steaks
A little olive oil
Freshly ground black pepper
Coarse sea salt

Mayonnaise:
1 whole egg
1 egg yolk
1 tsp Dijon mustard
1/2 tsp salt
250ml light olive oil
1 tbsp lemon juice
1 tbsp chopped fresh tarragon

DESCRIPTION

First make the mayonnaise by blending together the eggs, mustard and salt in a liquidiser. Trickle in half the oil very slowly until you have a thick emulsion, then add the lemon juice and slowly add the remaining oil. Stir in the tarragon.

Brush the venison fillets with the oil and season. Chargrill or fry in a hot pan for 3 minutes each side for rare steaks or until cooked to your liking. Serve with the hot chips and mayonnaise.



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