Venison Leg Steak with Portobello Mushrooms and Beetroot Relish - First Light USA

Ingredients

• Approx. 1 1/3 lb First Light Farms venison leg – cut into 1″ thick steaks
• Beef Tallow
• Salt and pepper
• 1 jar of your favorite beetroot relish (or make your own – see recipe below)
• 2 Tbsp lightly toasted walnut pieces
• 8 medium-large portobello mushrooms – washed
• 2 cloves garlic – finely chopped
• 1 1/2 Tbsp butter – softened
• 4 sprigs thyme
• 1 large beetroot – washed and rough skin removed
• 2 Tbsp olive oil
• 2 cups red wine
• 1/4 cup orange juice
• 1 Tbsp balsamic vinegar
• 1/4 tsp salt
• 2 Tbsp sugar (preferably brown)
• 2 pinches chili powder