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  • Venison Rump Steaks with Courgettes and Mushrooms

Venison Rump Steaks with Courgettes and Mushrooms

Ingredients

4 venison rump steaks

4 small courgettes, sliced

225g mushrooms, thinly sliced

50g unsalted butter

1 tsp dried thyme

Method

Pre-heat oven to 190C/375F/Gas Mark 5.

Lay each steak on a square of buttered foil – use all the butter and forget the calories.  Season well and scatter the courgettes, mushroom and thyme on each fillet. Cook for 20 minutes.

Serve as individual parcels with baked potatoes and salad.


Source: 'The Venison Cook', Diane and Nicholas Dalton


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