Venison steaks in a mushroom sauce.

Game was one of the meat cuts that wasn't on ration. It's the first time we've had venison and we found it to be very tender and tasty. I served it with a tipsy mushroom sauce.

Ingredients:
2 Venison steaks

For the sauce:
2 tbsp margarine
4 tbsp flour
1/4 pint of milk
1 small onion chopped
2 large portobello mushrooms chopped
1tsp syrup
1tsp mustard powder
1 beef stock cube
Splash of Worcestershire sauce
Splash of sherry
2tsp parsley
Pinch of salt

Heat the margarine in a pan and pop in the chopped mushroom and onion. Cook until onions go translucent. Then add the flour. Mix so that the vegetables are coated. Then add the milk. Mix well. Then add the rest of the sauce ingredients. Pop on a low heat and allow to simmer, stirring occasionally.

While this is cooking, sear the venison on both sides and continue to cook for 15 minutes for rare to medium rare meat. Serve with the mushroom sauce, mash and peas.