meat

Venison rump steak

200 g1 steak (about 200 g)

Typical rump steak portion is about 200 g.

Venison's lean, gamey texture has no true vegetarian equal; the swaps give a similar steak shape but not the flavour.

• 
  Beef tenderloin steak

  Use the same weight. Lean and tender; cook 1–2 minutes less per side to keep it pink.

• 
  Lamb fillet

  Use the same weight. Mild gamey note; cook 1 minute less per side.

• 
  Bavette steak

  Use the same weight. Cook 2 minutes longer per side, then rest and slice thinly across the grain.

• 
  Paneer

  Use the same weight. Cut into 1.5 cm thick steaks; pan-fry 3–4 minutes each side until golden.

• 
  Cauliflower

  Use the same weight. Cut thick steaks from the head; roast or pan-fry 15–20 minutes until tender and browned.

• 
  Button mushroom

  Use the same weight of large flat mushrooms; cook until browned and tender, about 8–10 minutes.

Sulla Rump of Venison with Chutney & Artichoke Crisps