16 Nebraskaland • December 2021
IN THE FIELD
Gaelic steak is one of Queen Elizabeth II's favorite dishes. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
By Jenny Nguyen-Wheatley
GAELIC VENISON STEAK
Queen Elizabeth II is close to what
I would consider a "hero," and Gaelic
steak is one of her favorite dishes.
Although Her Royal Highness might
enjoy this recipe prepared with beef
tenderloin at Buckingham Palace,
venison loin is the protein of choice
when the Royal Family retreats at
Balmoral, which is located in the
Highlands of Scotland.
Servings: 2
Prep Time: 10 minutes
Cooking Time: 40 minutes
Ingredients:
•
1 pound of venison loin
•
Kosher salt, to taste
•
Freshly cracked pepper, to taste
•
Olive oil
•
½ pound of peeled parsnips
•
½ pound of peeled starchy
potatoes
•
3 tablespoons of butter, separated
•
About 1½ cups of heavy whipping
cream, separated
•
8 ounces of sliced mushrooms,
your choice
•
Quarter of an onion, chopped
•
1 ounce of Irish or Scotch whisky
1. Take meat out of the refrigerator
one hour prior to cooking. Cut into
2-inch-thick medallions and season
with salt.
2. Preheat oven to 300 degrees F.
Cut parsnips and potatoes into cubes
— the parsnips will take longer to
soften, so cut them smaller. Place in a
saucepan, cover with salted water and
bring to a boil. Simmer until softened,
about 30 minutes. Keep warm in the
water until you're ready to prepare the
rest of the dish.
3. Heat oil and 1 tablespoon of
butter in a pan. Pat venison medallions
completely dry with paper towels and
salt again if desired. When butter and
oil gets hot, brown meat on both sides
for a good crust. Transfer venison to
a rimmed cookie sheet and sprinkle
cracked pepper on both sides. Roast
in a 300-degree oven until internal
temperature reaches 127 degrees,
about 5-7 minutes, for medium rare.
Take meat out of the oven and loosely
tent with foil. Allow to rest for at least
5 minutes before serving.
4. While the venison is in the oven:
In the same pan where the venison
was browned, add more oil to the pan
and brown sliced mushrooms over
medium-high heat. Then add onion
and sauté until soft. Carefully stir
in whisky and allow to simmer until
almost completely evaporated. Lower
heat to low and stir in 3/4 cup of heavy
cream. Simmer until thickened and
season to taste.
5. Meanwhile, drain parsnips and
potatoes and return to the warm pot.
Add 2 tablespoons of butter and mash.
Stir in heated heavy cream, as desired,
and season to taste. Serve mashed
parsnip-potato and venison with
cream sauce on top.
