Recipe: Nduja Buttered Leeks & Venison Steak
NDUJA BUTTERED LEEKS & VENISON STEAK
Partly steamed leeks cooked in their own skins tossed in our Dorset Nduja during a fire cooking session with Chef Darren Broom from Sprigs Co. A kitchen garden restaurant not far from our HQ.
Serves 4
Nduja buttered leeks and venison steak
Ingredients
2 large leeks
200g salted butter
1 pack of Dorset nduja, 200g
2 venison fillet steaks, 200g per steak
Method
STEP 1
In the hot embers of the fire, cook the leeks until soft, blackened & blistered. Put the leeks on a tray to cool & steam.
STEP 2
Lay the hot coals of the fire out flat to create a bed, season the steaks well with both salt & pepper then place in the hot embers.
STEP 3
Cook for 2 minutes either side then leave to rest for 5 minutes.
STEP 4
Warm a cast iron skillet, add the butter to the pan, break the nduja into pieces & melt the two together.
STEP 5
Peel down & finely chop the leeks, add these to the pan & cook for a minutes or so.
STEP 6
Once the steaks have rested, pour any resting juices in the pan, place the steaks in & baste with the nduja butter.
STEP 7
Thinly slice the steak once warmed back through & serve with the smoky leek nduja butter.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.