Venison in red wine and mushroom sauce

[highlyeccentric]

This only counts for the cookbook challenge deeply tenuously, in that I used a base recipe for steak in red wine sauce from the Women's Weekly Cookbook (1970/72), which I have owned for many years and lived with my entire life. I didn't have the added ingredients for most of the venison-in-red-wine-sauce recipes I could find online, so I went back to the Reliable Ancestral Cookbook (which has no recipes for venison, but does have steak recipes, and so here we are). I'm pretty sure that I've never used the steak in red wine sauce recipe, and it wouldn't have been served to me as a kid because we didn't keep wine in the house and I refused to eat steak. Nevertheless, I know the Women's Weekly 1970/72 in my bones and have no qualms about wildly improvising on it, so here's the result:

( Dietary and accessibility notes )

( What you need and what you do with it )

A traditional side would be potatoes and steamed or braised veg. I ate mine with leftover cabbage and carrot pilaf, and enjoyed it greatly.

(Yep, I haven't contributed / participated for... probably six months. Had some Life / Health issues.)

Also, while venison was nice, I'm 100% sure this recipe would be 300% tastier with kangaroo, if you can access kangaroo steaks. Serve those no more than medium rare!