What To Do With Leftover Venison Or Steak – Mustard Is The Key
Mustard with gammon and ham is a traditional pairing, but when I made this recipe using leftover steak, we were all unanimous in thinking that in this dish the mix of meat and mustard is a marriage made in heaven. The Chief Taster commented “It’s a bit like Zürcher Geschnetzeltes.”
This is a very good way of using up an extra steak, or even leftover roast beef. Serve it with a floppy English lettuce and raisin salad.
Recipe for leftover steak or venison in a cream and mustard sauce
- a leftover steak or venison, cut into small matches
- 480ml/2 cups beef stock made with water, two beef stock cubes, and a slosh of thick balsamic vinegar
- 240ml/1 cup double cream, or possibly a little more depending on how much leftover meat you have
- 1 tbsp dijon mustard
- 2 tsp truffle oil (the type that’s seen a truffle)
- 1 tsp smoked salt
- 10 grinds Indonesian long pepper
- flakes of parmesan, peccorino or whatever hard cheese you have floating around in your fridge
- 250g/9 oz pasta
- chives if you have any growing to hand; if there are no chives available use the green of some spring onions
Ingredients for the salad
- one small floppy English lettuce, or a 60g/2 oz lambs lettuce
- 1 heaped tbsp raisins
- 1 heaped tbsp chopped pecans
- 4 tbsp olive oil
- 1 dessert spoon truffle oil (as above)
- 1 dessert spoon honey (truffle if you have any!)
- 1 tbsp sherry vinegar
- Reduce the stock by boiling for ten minutes or so.
- Make the salad dressing .
- Cook the pasta as per the instructions on the packet.
- Add the cream, mustard, salt and pepper to the stock and simmer for another 15 minutes or so.
- Drain the pasta, serve out on plates, pour on the sauce, dropping the flaked cheese on top artistically, and snipping some chives over the whole. Serve with the salad.
2014 © Saucy Dressings
If you’re interested in learning about game, we have an episode all about it on our podcast Serving Up Sustainability! You can listen below.