Venison steak with Port sauce

Venison steak with Port sauce

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(6 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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
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Ingredients

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

    Potato

    po-tate-oh

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

  • 2 tbsp 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

    Venison

    ven-ee-sun

    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)

    Parsley

    par-slee

    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

    Orange

    or-ange

    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

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.

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Comments (7)

suzlovescake's picture
0

The sauce was far too sweet for our liking

suzlovescake's picture
0

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

reevey's picture
4

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
5

(as above - this time with stars!)

clare66uk's picture
5

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
5

Absolutely gorgeous, will definitely be cooking this again.

janaskar's picture
5

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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