Venison fillet steaks with balsamic vinegar and wild mushrooms Ingredients 200g venison fillets 1 tsp vegetable oil 25g butter 100g wild mushrooms, soaked in hot water for 15 minutes 2 shallots, finely chopped 1 clove garlic, finely chopped 50ml red wine 50ml balsamic vinegar ----------------------------------- Method 1. Rub the venison with the oil. 2. Heat a heavy-based frying pan. Add the venison and fry for 1 minute on each side. 3. Add 15g of butter, drained porcini, shallots and garlic. Cook, stirring often, for 5 minutes. 4. Add the red wine and balsamic vinegar and cook, stirring to deglaze the pan. 5. Once the venison is cooked to taste remove it and keep warm. Add the remaining butter to the red wine sauce and cook briskly until reduced by half. 6. Pour the hot wine sauce over the venison and serve at once.