Venison steak with Port sauce

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• janaskar

  27 December 2010

  janaskar rated and commented on this recipe

  

  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.

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• KarenC

  19 January 2012

  KarenC rated and commented on this recipe

  

  Absolutely gorgeous, will definitely be cooking this again.

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• clare66uk

  19 March 2012

  clare66uk commented on this recipe

  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!

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• clare66uk

  19 March 2012

  clare66uk rated and commented on this recipe

  

  (as above - this time with stars!)

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• Lreeve

  05 April 2012

  Lreeve rated and commented on this recipe

  

  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.

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Ingredients

• 750g small potatoes , halved or quartered if some are large
• 2 tbsp olive oil
• 4 venison steaks
• 1 tbsp cracked black pepper
• chopped parsley , to serve (optional)

FOR THE SAUCE

• zest 1 orange , removed in strips, plus its juice
• 6 tbsp redcurrant jelly
• 4 tbsp port
• 1 cinnamon stick

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Super healthy

Ingredients

• 750g small potatoes , halved or quartered if some are large
• 2 tbsp olive oil
• 4 venison steaks
• 1 tbsp cracked black pepper
• chopped parsley , to serve (optional)

FOR THE SAUCE

• zest 1 orange , removed in strips, plus its juice
• 6 tbsp redcurrant jelly
• 4 tbsp port
• 1 cinnamon stick

Per serving

460 kcalories, protein 37.0g, carbohydrate 48.0g, fat 14.0 g, saturated fat 2.0g, fibre 2.0g, sugar 20.0g, salt 0.27 g

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