Jamie Oliver’s venison steak with incredible potato gratin

Ingredients

• 1.25 kg venison steaks
• 5 cloves of garlic
• 3 tbsp olive oil
• 1 tbsp walnut oil
• 50 g dried porcini mushrooms (also known as porcini, available at e.g. Jumbo)
• 500 ml heavy cream
• 200 ml full-fat milk
• 1 tsp nutmeg
• 1 kg waxy potatoes
• salt & pepper

Instructions

1. 1

   1. Preheat the oven to 170°C.2. Grind the dried porcini in a food processor until it becomes a powder. Warm the cream and milk in a small saucepan over medium heat and stir in the nutmeg and porcini. Season with salt and pepper. Wash and peel the potatoes and slice them thinly (I find this works best with the fine slicing blade in the food processor).3. Peel one clove of garlic and rub the baking dish with it. Arrange the potato slices neatly in the dish and pour the cream mixture over them. The dish goes into the oven for an hour, until the top is golden brown and the cream is bubbling.

2. 2

   4. Meanwhile prepare the venison steaks: sprinkle plenty of black pepper over them and peel another 4 cloves of garlic. Heat 1 tbsp olive oil and the walnut oil in the roasting pan and brown the steaks all over, about 2 minutes per side. Take the pan off the heat. When the potatoes have 30 minutes left in the oven, put the pan with the venison in as well. Leave it for 12 minutes if you want the meat rare, and 15 minutes for medium-rare. When the time is up, take the pan out of the oven, wrap the meat in aluminium foil and let it rest.5. Slice the garlic, heat the remaining oil in the roasting pan (don’t wash it out — it’s nice to keep the flavours) and fry the garlic until golden. Slice the venison into neat pieces, sprinkle with the garlic slices and serve with the gratin. Enjoy!