Name: Venison steak with cowboy butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: salted butter, softened 115g,red onion, finely grated 1,garlic, finely grated 1T,Dijon mustard 1T,mustard powder 1t,paprika 1t,Woolworths Lazy Kettle Hickory Liquid Smoke ½t,fresh parsley, chopped 1T,juice and zest of 1 lemon ,Tabasco® sauce, to taste ,sea salt, to taste ,black pepper, freshly ground, to taste ,olive oil, for frying ,Woolworths free-range venison steaks 500g,Woolworths frozen French fries, air fried, for serving

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Crunchy fried tomatoes with steak

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

400 g Woolworths Angus beef oyster blade steak
olive oil, for frying
sea salt and freshly ground black pepper, to taste
1 cube each Woolworths prepared garlic and chilli
1 T butter
3 T milk
1 large free-range egg
80 g flour
120 g panko breadcrumbs
6 Woolworths large Mediterranean tomatoes, thickly sliced
2 cups canola oil
150 g tub Woolworths labneh
basil, for serving
dill, for serving
parsley, for serving
lemon wedges, for serving

Method

1. Season the steak and cook in the olive oil in a hot pan. In the last two minutes of cooking, add the garlic, chilli and butter. Allow to melt and baste the steaks. Remove from the pan and rest.

2. Beat the milk and egg together in a bowl. Season the flour and place in another bowl. Place the panko crumbs in a third bowl.

3. Dip the tomatoes into the seasoned flour, then into the egg, then into the panko crumbs.

4. Heat the canola oil in a deep saucepan. Carefully fry the tomatoes in batches until crispy. Remove using a slotted spoon and drain on kitchen paper.

5. Serve with the steak, labneh, herbs and lemon wedges.

Find more tomato recipes here.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

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Venison steak with cowboy butter