Venison Steaks with Wild Mushrooms and Balsamic Vinegar - Marco Pierre White recipe video for Knorr

Find details of the recipe here: http://www.knorr.co.uk/Recipes/Game-Recipe/Venison-Steaks-Wild-Mushrooms-Bals...

For more game recipes from Knorr and Marco Pierre White go to: http://www.knorr.co.uk/Recipes/Game.aspx

Good quality ingredients are the key to this dish. Use a Knorr Beef Stock Cube crumbled into a little olive oil to make a seasoning paste for the Venison. Fry the wild mushrooms briefly and then scatter them over the steaks. Finish the dish by pouring over the best balsamic vinegar you can get hold of.

Category:

Howto & Style

Tags:

• Knorr
• Cooking
• Recipe ideas
• Recipe
• Marco Pierre White
• Venison recipe
• game
• Wild Mushrooms

[yekshemesh4alig]

I don't like how nearly all his dishes gleam like that, looks incredible greasy.

[InnuendoXP]

@4babtong

pickling salt is the same grade as the salt in stock cubes. Season some meat with that and tell me if it still draws moisture out

[ramano]

he must be verry strick to his students..!!!

[4babtong]

@AnAmericanIdle because its not all salt, the reason why salt draws out water is because it's molecules are way too large to penetrate the membrane therefore, to reach equilibrium draws out the water. while knorr stock cubes are probably mostly salt, its not all salt and some products are probably able to pass through that membrane, or does not affect the equilibrium levels as much. plus he also did make it into a paste, which would probably block the pores and almost act as a sealant

[tradzor1]

@AnAmericanIdle It more than like does, but hes promoting the product so hes not going to say it would draw the moisture from the meat ...

[AnAmericanIdle]

flash-fry the backstrap of a deer. melts in your mouth

[AnAmericanIdle]

but knorr is full of sodium. sodium=salt. therefore why would knorr not draw the moisture from the meat as salt would?