Blue Swaledale Cheese

£6.95 - £12.95

A white close textured cheese with blue veining and a delicate creamy flavour which develops on maturing.

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Venison with Blue Swaledale Cheese Ingredients for 4:

4 x 180-200g venison steaks
100g Blue Wensleydale Cheese
100ml single cream

Method:
Fry the steaks on either side in a very hot pan till nicely browned but still quite undercooked (about a minute either side if the pan is hot, but a little more if the steaks are thick), then remove them to a warm place to rest and complete their cooking.

Mash together the cream and cheese, and add this to the pan, scraping up all the brown pan juices. If the sauce looks a bit too thick, let it down with either milk or water.

With blue cheese, salt is usually not needed, but season with pepper if wished. You need some pretty refreshing vegetables to accompany this sumptuous dish.