one with blue cheese.
Venison with blue cheese.
4 x 180 g (6 oz) Haunch Steaks, thick cut
100 g (4 oz) Lanark or other blue cheese
150ml (¼ pt) Cream
Caramelised Onions, to serve
Pan-fry the steaks to taste, though it's best to undercook them and leave them to rest while you make the sauce.
Mash together the Lanark Blue and the cream.
Drain excess fat from the pan and add the cream/cheese mixture, scraping up all the brownings from the pan, and allowing the cheese to melt. If it looks too dry, moisten the sauce with milk.
Lanark Blue is a salty cheese, so probably needs no more, but a little pepper is good. If any juices have come out of the steaks, stir these into the sauce.
Tip the sauce over the steaks, and sprinkle with fresh chives.
Serve with caramelised baby onions.