Ingredients

• 20 grams dried forest mushrooms or porcini
• 4-6 slices prosciutto
• 4-6 venison Denver leg steaks
• 75 grams butter
• 1 shallot or half a small onion, peeled and finely chopped
• 1 teaspoon minced garlic
• 2 tablespoons flour
• ¾ cup chicken or vegetable stock
• ¼ cup medium dry sherry
• 200 grams oyster mushrooms
• 250 grams Swiss brown mushrooms, wiped and sliced thickly
• ¼ cup cream

Method

1. Pour ½ cup boiling water on to dried mushrooms and leave for 20 minutes. Fold prosciutto slices in half lengthways, wrap around each steak, secure with toothpicks and season well with pepper.
2. Heat 50 grams of butter in a small saucepan and gently pan-fry the shallot or onion and garlic until tender but not brown. Stir in the flour and cook until frothy. Gradually add stock and sherry, stirring continuously until the sauce thickens.
3. Drain dried mushrooms. Pat dry on absorbent paper. Pan-fry quickly in remaining butter with half the oyster and Swiss brown mushrooms. Add to the sauce with cream. Season with salt and pepper.
4. Brush the venison steaks with olive oil. Heat a frying pan until very hot. Add the steaks and reduced the heat a little, cooking for 3-4 minutes each side for medium rare. Rest steaks, covered, in a warm place for 2-3 minutes, removing toothpicks before serving.
5. Cook remaining mushrooms. Fry any leftover prosciutto until crisp. Serve venison with crispy oven-roasted potatoes and root vegetables. Accompany with sauce and garnish with the remaining mushrooms.