How to make Mac and Wild’s Venison Chateaubriand

‘July is the best time of year to eat venison,’ says Andy Waugh, co-founder of London-based Scottish restaurant Mac and Wild. ‘This is the month my family gets most excited about.’

Based on the looks of this dish, we’re frankly not surprised.

Recipe: Venison Chateaubriand

Ingredients

Serves one

• 250g unsalted butter
• 1 larder trim strioploin of venison (about six inches)
• Vegetable oil
• Table salt
• Sea salt

Method

To make the brown butter, place the butter in a saucepan on a high heat until it has all melted — the milk solids and clarified butter should split.

Reduce the heat and simmer for 15 to 30 minutes, until all the solids have caramelised and there is a deep, nutty (butterscotch) aroma. Pass the contents through a fine sieve and set aside.

For the venison, start off by placing a cast-iron pan on a high heat. You want it to get piping hot.

While this is happening, gently massage a drizzle of vegetable oil and plenty of table salt into the steak.

Sear the steak (about two to three minutes on each side for medium rare) until a nice golden crust starts to form.

Remove the pan from the heat and leave in a warm place to rest for 10 minutes.

Slice the steak on a chopping board, place on your plate, drizzle with lashings of brown butter and season with sea salt and freshly cracked black pepper.

Credit: Margot

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