Venison steak with Port sauce

Venison steak with Port sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal460
  • fat14g
  • saturates2g
  • carbs48g
  • sugars20g
  • fibre2g
  • protein37g
  • salt0.27g
Save to My Good Food
Please sign in or register to save recipes.


  • 750g small potatoes, halved or quartered if some are large



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 venison steaks



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 1 tbsp cracked black pepper
  • chopped parsley, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the sauce

  • zest 1 orange, removed in strips, plus its juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 6 tbsp redcurrant jelly
  • 4 tbsp port
  • 1 cinnamon stick


  1. Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.

  2. Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.

  3. Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

suzlovescake's picture

The sauce was far too sweet for our liking

suzlovescake's picture

The sauce was far too sweet for our taste I'm afraid so won't be making this again.

reevey's picture

My first time eating Venison and stuck to the timings as stated, result a perfectly cooked Venison steak that was still good by the time we'd finished it!
Sauce was too thin for our liking, so will try less orange like clare66uk next time and less redcurrant jelly as it turned into a just ok meal, because of the sauce, even though I followed the instructions implictly.

clare66uk's picture

(as above - this time with stars!)

clare66uk's picture

This was delicious! I've never cooked it before but I'll be doing this again soon - it was simple but my friend assumed I'd been slaving over it for hours. Next time I'll add less orange juice just to thicken the sauce - the photo doesn't do it justice!

karen3lions's picture

Absolutely gorgeous, will definitely be cooking this again.

janaskar's picture

First ever attempt to cook venison and the first time my children(8 and 12) ate venison. The time indication for cooking the steaks was perfect and the port sauce deep, full of flavor and a hit all round.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…