Venison steak with Port sauce

Venison steak with Port sauce

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
460
protein
37g
carbs
48g
fat
14g
saturates
2g
fibre
2g
sugar
20g
salt
0.27g

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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Method

  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.

Recipe from Good Food magazine, October 2010

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Comments

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reevey's picture
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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
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(as above - this time with stars!)

clare66uk's picture
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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
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Absolutely gorgeous, will definitely be cooking this again.

janaskar's picture
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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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