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Venison Steaks with Caramelised Onion and Blue Cheese Popovers

William Meppem

Venison Steaks with Caramelised Onion and Blue Cheese Popovers recipe, by MiNDFOOD.

Venison Steaks with Caramelised Onion and Blue Cheese Popovers

Serves 4

20g butter

1 tbsp olive oil

3 large brown onions, thinly sliced

2 tbsp brown sugar

¾ cup plain flour

½ tsp salt

2 eggs

1¼ cups milk

1/3 cup vegetable oil

100g soft blue vein cheese, crumbled

2 tsp vegetable oil (extra)

4 venison steaks

salt and pepper

2 bunches English spinach, washed leaves (or 200g baby spinach)

1 Preheat oven to 200C. Heat butter and olive oil in a frying pan over medium-low heat. When butter is sizzling add onion and cook, stirring occasionally, for 25 minutes or until golden. Sprinkle with sugar and stir until well combined. Cook for 5 minutes or until onion is caramelised.

2 Combine flour and salt in a bowl. Make a well in the centre. Whisk eggs and milk in a jug then pour slowly into flour, stirring constantly until well combined and a thin batter forms. Spoon 2 tsp vegetable oil into each of 10 third-cup-capacity muffin moulds. Put in oven for 5 minutes or until oil is hot. Pour batter into muffin moulds until two-thirds full. Bake in oven for 20 minutes or until golden and crisp. Remove popovers from muffin pan and spoon cheese into them while hot.

3 Meanwhile, heat a frying pan over medium-high heat. Add vegetable oil (extra). Season steaks with salt and pepper. Cook steaks, 2 at a time, for 3-4 minutes on each side until medium-rare or cooked to your liking. Transfer to a plate. Cover to keep warm.

4 In a large bowl, cover spinach with boiling water. Stand for 1-2 minutes or until just wilted. Drain in a colander then press out as much water as possible. On serving plates, top spinach with steak and onion. Serve with popovers.

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