Venison T-bone Steaks with Haricot Bean Cassoulet

Serves 2

Ingredients

2 x venison t-bone steaks

4 sprigs of fresh rosemary

4 cloves garlic

350g mixed mushrooms

1 x tin cannellini beans

1 tbsp red wine vinegar

Sea salt and black pepper to season

Method

Place a large non-stick frying pan on a medium to high heat. Rub the steak all over with a pinch of salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking if you prefer it closer to medium than rare.

Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic and tear up any large mushrooms. When the steak is done, remove and place on a plate to rest. Reduce the heat and crisp up the rosemary for 30 seconds before adding the garlic and mushrooms and cooking for 5 minutes or until soft and golden – toss regularly. Pour in the beans, with the juice and the red wine vinegar and simmer for 5 minutes. Taste and season to taste. Sit the steaks on top and pour over any resting juices.

Method

Place a large non-stick frying pan on a medium to high heat. Rub the steak all over with a pinch of salt and black pepper then sear on all sides for 10 minutes in total so you achieve good colour on the outside but keep it medium rare in the middle or cook to your liking if you prefer it closer to medium than rare.

Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic and tear up any large mushrooms. When the steak is done, remove and place on a plate to rest. Reduce the heat and crisp up the rosemary for 30 seconds before adding the garlic and mushrooms and cooking for 5 minutes or until soft and golden – toss regularly. Pour in the beans, with the juice and the red wine vinegar and simmer for 5 minutes. Taste and season to taste. Sit the steaks on top and pour over any resting juices.