Method

First, season the venison steak with salt and nutmeg and leave to marinate for an hour at room temperature. When ready, add the oil to a frying pan and put over a high temperature until the oil starts smoking. Pan fry the venison steak for a minute either side to seal it. Take the pan off the heat and let the steak rest on a plate

Return the frying pan to the hob and turn down to a medium heat. Add the butter and when melted add the shallots for a few minutes to soften

Add the mushrooms and continue to soften for a few minutes. Now add the mustard, give a good stir to coat the shallots and mushrooms and then add in the white wine. Reduce the wine by half and then add in the brandy. Drive the alcohol from the Brandy off for a minute before adding the soured cream and giving a good stir to mix everything together

Now thinly slice the venison steak and add to the frying pan with any juices. Mix well and let it simmer for about 10 minutes with a lid on

I like to serve this on pasta or with rice. If using pasta, mix the cooked pasta in with the meat and sauce, divide between plates and top with the chopped parsley

If using rice, add the meat and sauce over the top of the rice and garnish with chopped parsley