Venison in a red wine jus

For tea tonight I cooked a lovely venison steak and prepared a red wine jus separately, serving it with mushrooms, potatoes and assorted vegetables.

The venison was a shoulder steak that I fried in butter and olive oil.

The ingredients for the jus were: 

• A red wine from bordeux
• Mushrooms
• Onions
• Balsamic vinegar
• Brandy
• Cream
• Italian Herbs
• Oregano
• Worcestershire Sauce

I started by softening the onions and then added the mushrooms,

I then seasoned with salt and pepper, putting in the Italian herbs,

oregano, Worcestershire sauce and wine. I reduced the sauce over a medium heat, stirring frequently over the course of 5-10 minutes. When the jus was reduced I added a dash of brandy, the cream and some juice from the venison.

I served the meat with broad beans, runner beans, boiled jersey potatoes and carrots.