Venison Leg Steak with Portobello Mushrooms and Beetroot Relish

firstlight.farm

Brandy Hackbarth - Dining by Design, LLC

-Chef/Partner, Vittles - Heat 'n Eat Meals (www.Vittles.biz) -Chef/Owner, Dining by Design, LLC (www.ChefBrandy.com)

Approx. 1 ⅓ lb First Light farm-raised venison leg - cut into 1" thick steaks

Mild vegetable oil (e.g. mild olive oil)

Salt and pepper

1 jar of your favourite beetroot relish (or make your own - see recipe below)

2 Tbsp lightly toasted walnut pieces

subheading: PORTOBELLO MUSHROOMS:

8 medium-large portobello mushrooms - washed

2 cloves garlic - finely chopped

1 ½ Tbsp butter - softened

4 sprigs thyme

Salt and pepper

subheading: BEETROOT RELISH:

1 large beetroot - washed and rough skin removed

2 Tbsp olive oil

2 cloves garlic - finely chopped

2 cups red wine

¼ cup orange juice

1 Tbsp balsamic vinegar

¼ tsp salt

2 Tbsp sugar (preferably brown)

2 pinches chili powder

Directions at firstlight.farm

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