Venison Steaks with Caramelised Onion & Blue Cheese Popovers. For a simple and delicious dinner try our Venison Steaks with Caramelised Onion & Blue Cheese Popovers.
Venison Steaks with Caramelised Onion & Blue Cheese Popovers
1 tbsp olive oil
3 large brown onions, thinly sliced
2 tbsp brown sugar
¾ cup plain flour
½ tsp salt
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.